| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 82 |
lb |
CHICKEN;WHOLE FZ |
| 3 |
tb |
PEPPER BLACK 1 LB CN |
| 5 1/4 |
qt |
CATSUP TOMATO#10 |
| 3 3/4 |
c |
CHILI SAUCE |
| 1 |
tb |
PEPPER RED GROUND |
| 1 3/4 |
c |
WORCESTERSHIRE SAUCE |
| 3/4 |
c |
MUSTARD PREP. 1 LB JAR |
| 2 1/2 |
c |
VINEGAR CIDER |
| 3 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 26-INCH ROASTING PAN TEMPERATURE: 350F.
OVEN
1. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL. PLACE IN
PANS, COVER, SET ASIDE FOR USE IN STEP 3.
2. COMBINE CHILI SAUCE, CATSUP, VINEGAR, WORCESTERSHIRE SAUCE, MUSTARD,
RED
PEPPER, BLACK PEPPER AND SALT. BRING TO A BOIL. REDUCE HEAT; SIMMER 5
MINUTES
3. DIP CHICKEN IN SAUCE TO COAT WELL; PLACE CHICKEN SKIN SIDE UP IN PANS.
4. 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 2, BARBECUE SAUCE MIX MAY BE USED FOR ALL INGREDIENTS.
PREPARE 2 GAL SAUCE ACCORDING INSTRUCTIONS ON CONTAINER.
NOTE: 4. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350F. 30 MINUTES
OR
UNTIL DONE (180F.) ON LOW FAN, CLOSED VENT.
Recipe Number: L14600
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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