Baked Chicken L.Meat, Fish, and Poultry No.143
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|Yield: 100 Portions Each Portion: 1/4 Chicken|
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|Pan Size: 18 by 24 inch Roasting Pan Temp.: 350 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Poultry, Chicken, Br| 72LB | | 1. Wash chicken thoroughly under |
|oiler, Quartered | | | cold running water. |
| | | | 2. Drain well. |
|--------------------|----------|----------|-----------------------------------|
|Salt | 8OZ| 0.75 Cup | 3. Place chicken on pans skin |
|Pepper, Black, Groun| 1OZ| 0.25 Cup | side up without crowding; |
|d | | | sprinkle with mixture of |
| | | | salt and pepper. |
|--------------------|----------|----------|-----------------------------------|
|Margarine | 1LB | 2.00 Cup | 4. Pour melted butter or mar- |
| | | | garine evenly over chicken |
| | | | quarters. |
| | | | 5. Bake 1 1/2 hours, or until |
| | | | done. |
| | | | 6. Baste occasionally with |
| | | | drippings. |
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NOTE: 1. In Step 1, 72 lb chicken, broiler-fryer, may be used.
2. Other sizes and types of pans may be used. See Recipe A-25.