Savory Baked Chicken L.Meat, Fish, and Poultry No.158
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|Yield: 100 Portions Each Portion: 2 Pieces|
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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| 50LB | | 1. Wash chicken thoroughly under |
|oiler, Quartered | | | cold running water. Drain |
| | | | well. |
|--------------------|----------|----------|-----------------------------------|
|Salt | 3OZ| 4.67 Tbsp| 2. Combine salt, pepper, celery |
|Pepper, Black, Groun| | 2.00 Tbsp| salt, garlic salt, Worcester- |
|d | | | shire sauce, soy sauce, and |
|Celery Salt | | 2.00 Tbsp| salad oil or melted shorten- |
|Garlic Salt | | 2.00 Tbsp| ing; mix well...CONTINUED |
|Worcestershire Sauce| | 2.00 Cup | 3. Pour over chicken. Marinate |
|Soy Sauce | | 1.50 Cup | for 30 minutes, turning |
|Salad Oil | 2LB | 1.00 Qrt | frequently. |
| | | | 4. Place chicken in pans. Pour 1 |
| | | | qt of marinade over chicken |
| | | | in each pan. |
| | | | 5. Bake 1 1/4 hours or until |
| | | | chicken is tender. Baste |
| | | | occasionally. |
|--------------------|----------|----------|-----------------------------------|
|Parsley | 1OZ| 0.50 Cup | 5. Sprinkle with parsley before |
| | | | serving. |
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NOTE: 1. In Step 1, 72 lb chicken, broiler-fryer, whole (cut into
quarters or eighths) or 72 lb chicken, broiler-fryer
quartered may be used.
2. Other sizes and types of pans may be used. See Recipe A-25.