| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 82 |
lb |
CHICKEN;WHOLE FZ |
| 1/4 |
c |
PEPPER BLACK 1 LB CN |
| 1/3 |
c |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
1. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER.
2. DRAIN WELL. REMOVE EXCESS FAT.
3. PLACE CHICKEN ON PANS SKIN SIDE UP WITHOUT CROWDING; SPRINKLE WITH
MIXTURE OR SALT AND PEPPER.
4. BAKE 1 1/2 HOURS OR UNTIL DONE (180 F.).
:
NOTE: 1. IN STEP 1, 65 LB CHICKEN, QUARTERED, OR 65 LB CHICKEN, BROILER-
FRYER, 9 PIECE CUT UP (2 PIECES EACH PORTION) MAY BE USED.
2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
3. IF DESIRED, RACKS MAY BE USED IN PANS.
4. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350F., 45 MINUTES
OR UNTIL DONE ON HIGH FAN, CLOSED VENT.
Recipe Number: L14300
SERVING SIZE: 1/4 CHICKE
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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