Recipe - Chinese Five - Spice Chic

65 pound CHICKEN;WHOLE FZ
2 tablespoon GARLIC DEHY GRA
2 1/8 pound ONIONS DRY
One fourth cup CINNAMON GROUND 1 LB CN
1 tablespoon PEPPER BLACK 1 LB CN
2 tablespoon CLOVES GROUND
One half cup GINGER GROUND
3 One fourth qt SOY SAUCE

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

1. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL.

2. COMBINE SOY SAUCE, ONIONS, GARLIC AND GINGER; MIX, WELL. POUR
OVER CHICKEN. MARINATE 30 MINUTES, TURINING FREQUENTLY. DRAIN.

3. PLACE CHICKEN ON LIGHTLY GREASED SHEET PANS, SKIN SIDE UP.

4. COMBINE CINNAMON, CLOVES AND PEPPER. SPRINKLE OVER CHICKEN IN EACH
PAN.

5. BAKE 1 HOUR OR UNTIL DONE (180 F.).

NOTE: 1. IN STEP 1, 82 LB CHICKEN, BROILERFRYER, WHOLE (CUT INTO
QUARTERS OR EIGHTHS) OR 82 LB CHICKEN, BROILERFRYER, QUARTERED, MAY
BE USED.

NOTE: 2. IN STEP 1, 2 LB 6 OZ ONIONS A.P. WILL YIELD 2 LB 2 OZ CHOPPED
ONIONS.

NOTE: 3. IN STEP 1, 2 2/3 OZ (One half CUP (24 CLOVES3 OZ A.P.)) DRY,
MINCED GARLIC MAY BE USED.

NOTE: 4. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 30
MINUTES OR UNTIL DONE (180 F.)

Recipe Number: L19000

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.