Baked Chicken (Quartered) Recipe

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   PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN

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   1.

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   WASH CHICKEN THOROUGHLY UNDER Cool RUNNING WATER.

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   2.

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   DRAIN WELL.

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   REMOVE EXCESS FAT.

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   3.

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   PLACE CHICKEN ON PANS SKIN SIDE UP WITHOUT CROWDING; SPRINKLE WITH Mix Or possibly SALT AND PEPPER.

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   4.

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    BAKE 1 1/2 Hrs Or possibly Till DONE (180 F.).

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    NOTE:

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    1.

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    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.

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    2.

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    OTHER SIZES AND TYPES OF PANS MAY BE USED.

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    SEE RECIPE NO.

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    A-25.

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    3.

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    If you like, RACKS MAY BE USED IN PANS.

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    4.

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    IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350F., 45 Min Or possibly Till DONE ON HIGH FAN, CLOSED VENT.

* Per serving · 4 servings · Values may vary.

No additional tips available.