Title: Barbecued Chicken (Prep B
Categories:
Yield: 100 Servings
82 lb 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 1 1/4 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 (actually used today!).
Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.