Baked Chicken (Quartered)
INGREDIENTS:
82 lb CHICKEN;WHOLE FZ
1/4 c PEPPER BLACK 1 LB CN
1/3 c SALT TABLE 5LB
82 lb CHICKEN;WHOLE FZ
1/4 c PEPPER BLACK 1 LB CN
1/3 c 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 1 1/2 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: 1/4 CHICKE
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 1 1/2 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: 1/4 CHICKE