Recipe - Barbecued Chicken

82 pound CHICKEN;WHOLE FZ
3 tablespoon PEPPER BLACK 1 LB CN
5 One fourth qt CATSUP TOMATO#10
3 Three fourths cup CHILI SAUCE
1 tablespoon PEPPER RED GROUND
1 Three fourths cup WORCESTERSHIRE SAUCE
Three fourths cup MUSTARD PREP. 1 LB JAR
2 One half cup VINEGAR CIDER
3 tablespoon SALT TABLE 5LB

PAN: 18 BY 26INCH ROASTING PAN TEMPERATURE: 350F.
OVEN

1. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL. PLACE IN
PANS, COVER, SET ASIDE FOR USE IN STEP 3.

2. COMBINE CHILI SAUCE, CATSUP, VINEGAR, WORCESTERSHIRE SAUCE, MUSTARD,
RED
PEPPER, BLACK PEPPER AND SALT. BRING TO A BOIL. REDUCE HEAT; SIMMER 5
MINUTES

3. DIP CHICKEN IN SAUCE TO COAT WELL; PLACE CHICKEN SKIN SIDE UP IN PANS.

4. BAKE 1 One fourth HOURS OR UNTIL DONE (180F.)

NOTE: 1. IN STEP 1, 65 LB CHICKEN, BROILERFRYER, CUTUP OR 82 LB
CHICKEN,
BROILERFRYER, QUARTERED, MAY BE USED.

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

NOTE: 3. IN STEP 2, BARBECUE SAUCE MIX MAY BE USED FOR ALL INGREDIENTS.
PREPARE 2 GAL SAUCE ACCORDING INSTRUCTIONS ON CONTAINER.

NOTE: 4. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350F. 30 MINUTES
OR
UNTIL DONE (180F.) ON LOW FAN, CLOSED VENT.

Recipe Number: L14600

SERVING SIZE: 2 PIECES (

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