| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 82 |
lb |
CHICKEN;WHOLE FZ |
| 3 5/8 |
lb |
PINEAPPLE CHUNK #10 |
| 5 3/4 |
c |
JUICE; PINEAPPLE #3 |
| 3 1/2 |
lb |
FLOUR GEN PURPOSE 10LB |
| 1/4 |
lb |
SUGAR; GRANULATED 10 LB |
| 1 |
c |
SOY SAUCE |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 365 F. DEEP
FAT
350 F. OVEN
1. WASH CHICKEN PIECES THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL.
2. DREDGE CHICKEN PIECES IN FLOUR; SHAKE OFF EXCESS.
3. FRY IN DEEP FAT 5 MINUTES.
4. PLACE CHICKEN, SKIN SIDE UP, IN PANS.
5. COMBINE SOY SAUCE, PINEAPPLE, SUGAR AND PINEAPPLE JUICE; SPREAD 2 1/2
QT OVER TOP OF CHICKEN IN EACH PAN. COVER PANS.
6. BAKE 1 1/4 HOURS OR UNTIL DONE (180 F.).
NOTE: 1. IN STEP 1, 65 LB CHICKEN, BROILER-FRYER, CUT-UP OR 82 LB
CHICKEN,
BROILER-FRYER, QUARTERED MAY BE USED.
NOTE: 2. IN STEP 6, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 1 HOUR OR
UNTIL DONE (180 F.) ON HIGH FAN WITH OPEN VENT.
NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.
Recipe Number: L15700
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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