Title: Baked Chicken (Quartered)
Categories:
Yield: 100 Servings

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

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.