| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
|
100 |
Servings |
INGREDIENTS
| 82 |
lb |
CHICKEN;WHOLE FZ |
| 4 2/3 |
tb |
GARLIC DEHY GRA |
| 10 |
tb |
OREGANO GROUND |
| 10 |
tb |
CHILI POWDER |
| 1/3 |
c |
SALT TABLE 5LB |
INSTRUCTIONS
10 tb -
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. COMBINE SALT,
CHILI POWDER, CUMIN, OREGANO, AND GARLIC. SPRINKLE 2 OZ MIXTURE EVENLY
OVER
CHICKEN IN EACH PAN.
4. BAKE 1 1/2 HOURS OR UNTIL DONE (180 F.).
NOTE: 1. IN STEP 1, 65 LB CHICKEN, BROILER-FRYER, CUT-UP OR 65 LB
CHICKEN,
BROILER-FRYER, 9 PIECE CUT UP (2 PIECES EACH PORTION) MAY BE USED.
NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.
NOTE: 3. IF DESIRED, RACKS MAY BE USED IN PANS.
NOTE: 4. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350F., 45 MINUTES
OR UNTIL DONE ON HIGH FAN, CLOSED VENT.
Recipe Number: L14301
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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