Baked chicken (quartered)

Yield: 100 Servings

Measure Ingredient
82 pounds CHICKEN;WHOLE FZ
¼ cup PEPPER BLACK 1 LB CN
⅓ cup SALT TABLE 5LB

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 1½ 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: ¼ CHICKE

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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