Baked Chicken (Quartered)

Recipe look good to you?     

Baked Chicken (Quartered) Ingredients

82 lb CHICKEN;WHOLE FZ	1/3 c SALT TABLE 5LB
1/4 c PEPPER BLACK 1 LB CN

Instructions for Baked Chicken (Quartered)

PAN: 18 BY 24-INCH 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 1/2 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. A-25. 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: 1/4 CHICKE From the (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ChickenCuisine: Uncategorized

More like this...

Honey-Glazed Baked Chicken Quarters

Roast Quartered Chicken

Quarter-Hour Sweet-N-Sour

Red Lettuce Quarters with Oranges