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.

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