CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
|
|
100 |
Servings |
INGREDIENTS
INSTRUCTIONS
2 gl
PAN: 18 BY 26-INCH ROASTING PAN TEMPERATURE: 350 F.
OVEN WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL.
PLACE IN PANS, COVER; SET ASIDE FOR USE IN STEP 2. DIP CHICKEN IN
SAUCE TO COAT WELL; PLACE CHICKEN SKIN SIDE UP IN PANS. BAKE 1 1/4
HOURS OR UNTIL DONE (180F.) NOTE: 1. IN STEP 1, 65 LB CHICKEN,
BROILER-FRYER, CUT-UP OR 82 LB CHICKEN, BROILER-FRYER, QUARTERED MAY
BE USED. NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE
RECIPE NO. A02500. NOTE: 3. IN STEP 4, IF CONVECTION OVEN IS USED,
BAKE AT 350F., 30 MINUTES OR UNTIL DONE (180F.) ON LOW FAN, CLOSED
VENT. Recipe Number: L14601 SERVING SIZE: 2 PIECES ( From the <Army
Master Recipe Index File> (actually used today!). Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Jesus: Everything else will fade”