INGREDIENTS

INSTRUCTIONS

2 ga -
PAN:  18 BY 26-INCH ROASTING PAN                  TEMPERATURE:  350 F. OVEN
1.  WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL. PLACE IN
PANS, COVER; SET ASIDE FOR USE IN STEP 2.
2.  DIP CHICKEN IN SAUCE TO COAT WELL; PLACE CHICKEN SKIN SIDE UP IN PANS.
3.  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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