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Suggest a better descriptionPAN: 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
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Serving Size: 1 Serving (373g) | ||
Recipe Makes: 100 | ||
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Calories: 803 | ||
Calories from Fat: 504 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 56.1g | 75 % | |
Saturated Fat 16g | 80 % | |
Monounsaturated Fat 23.2g | ||
Polyunsanturated Fat 12g | ||
Cholesterol 279mg | 86 % | |
Sodium 260.9mg | 9 % | |
Potassium 718.3mg | 19 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.5g | ||
Protein 69.3g | 99 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 803
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