Barbecued chicken (prep b

Yield: 100 Servings

Measure Ingredient
82 pounds CHICKEN;WHOLE FZ

2 ga -

PAN: 18 BY 26-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN 1. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL. PLACE IN PANS, COVER; SET ASIDE FOR USE IN STEP 2.

2. DIP CHICKEN IN SAUCE TO COAT WELL; PLACE CHICKEN SKIN SIDE UP IN PANS.

3. BAKE 1¼ 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 4, IF CONVECTION OVEN IS USED, BAKE AT 350F., 30 MINUTES OR UNTIL DONE (180F.) ON LOW FAN, CLOSED VENT.

Recipe Number: L14601

SERVING SIZE: 2 PIECES (

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

Downloaded from Glen's MM Recipe Archive, .

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