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Add a photoServings: 100
Ingredients
- 82 lb CHICKEN,WHOLE FZ
- 1/4 c. PEPPER BLACK 1 LB CN
- 1/3 c. SALT TABLE 5LB
Directions
- PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
- 1. WASH CHICKEN THOROUGHLY UNDER Cool RUNNING WATER.
- 2. DRAIN WELL. REMOVE EXCESS FAT.
- 3. PLACE CHICKEN ON PANS SKIN SIDE UP WITHOUT CROWDING; SPRINKLE WITH Mix Or possibly SALT AND PEPPER.
- 4. BAKE 1 1/2 Hrs Or possibly Till DONE (180 F.).
- NOTE:
- 1. 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.
- 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
- 3. If you like, RACKS MAY BE USED IN PANS.
- 4. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350F., 45 Min Or possibly Till DONE ON HIGH FAN, CLOSED VENT.
- SERVING SIZE: 1/4 CHICKE
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 100 servings | |
| Calories 544 | |
| Calories from Fat 344 | 63% |
| Total Fat 38.1g | 48% |
| Saturated Fat 10.9g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 190mg | 63% |
| Sodium 554mg | 23% |
| Potassium 481mg | 14% |
| Total Carbs 0.17g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.0g | 0% |
| Protein 47.07g | 75% |
