Herbed baked chicken

Yield: 100 Servings

Measure Ingredient
82 pounds CHICKEN;WHOLE FZ
¼ cup PEPPER BLACK 1 LB CN
¾ cup OREGANO GROUND
¼ cup SALT TABLE 5LB

6 tb -

¼ c -

PAN: 18 BY 24" ROASTING PAN TEMPERATURE: 350F. OVEN :

1. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER.

2. DRAIN WELL. REMOVE EXCESS FAT.

3. COMBINE SALT, PEPPER, OREGANO, MARJORAM, AND ROSEMARY. SPRINKLE ¼ CUP

OVER CHICKEN IN EACH PAN.

4. BAKE 1½ HOURS OR UNTIL DONE (180F.) :

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.

2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500.

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: L14302

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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