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Ingredients
- 82 lb CHICKEN,WHOLE FZ
- 1/4 c. PEPPER BLACK 1 LB CN
- 1/3 c. SALT TABLE 5LB
Method
- PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
- 1.
- WASH CHICKEN THOROUGHLY UNDER Cool RUNNING WATER.
- 2.
- DRAIN WELL.
- REMOVE EXCESS FAT.
- 3.
- PLACE CHICKEN ON PANS SKIN SIDE UP WITHOUT CROWDING; SPRINKLE WITH Mix Or possibly SALT AND PEPPER.
- 4.
- BAKE 1 1/2 Hrs Or possibly Till DONE (180 F.).
- NOTE:
- 1.
- IN STEP 1, 65 LB CHICKEN, QUARTERED, Or possibly 65 LB CHICKEN, BROILER- FRYER, 9 PIECE CUT UP (2 Pcs EACH PORTION) MAY BE USED.
- 2.
- OTHER SIZES AND TYPES OF PANS MAY BE USED.
- SEE RECIPE NO.
- A-25.
- 3.
- If you like, RACKS MAY BE USED IN PANS.
- 4.
- IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350F., 45 Min Or possibly Till DONE ON HIGH FAN, CLOSED VENT.
- SERVING SIZE: 1/4 CHICKE
