Recipe - Barbecued Chicken (Prep B

82 pound CHICKEN;WHOLE FZ
2 ga

PAN: 18 BY 26INCH 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 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 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 Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.