Recipe - Baked Chicken (Quartered)

82 pound CHICKEN;WHOLE FZ
One fourth cup PEPPER BLACK 1 LB CN
1/3 cup SALT TABLE 5LB

PAN: 18 BY 24INCH 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 One half 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. A25.

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: One fourth CHICKE

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