Baked Chicken (Quartered) Recipe

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Servings: 12

Ingredients

Directions

  1. PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
  2. 1. WASH CHICKEN THOROUGHLY UNDER Cool RUNNING WATER.
  3. 2. DRAIN WELL. REMOVE EXCESS FAT.
  4. 3. PLACE CHICKEN ON PANS SKIN SIDE UP WITHOUT CROWDING; SPRINKLE WITH Mix Or possibly SALT AND PEPPER.
  5. 4. BAKE 1 1/2 Hrs Or possibly Till DONE (180 F.).
  6. NOTE:
  7. 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.
  8. 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
  9. 3. If you like, RACKS MAY BE USED IN PANS.
  10. 4. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350F., 45 Min Or possibly Till DONE ON HIGH FAN, CLOSED VENT.
  11. SERVING SIZE: 1/4 CHICKE

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