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Add a photoServings: 100
Ingredients
- 65 lb CHICKEN,WHOLE FZ
- 2 Tbsp. GARLIC DEHY GRA
- 2Â 1/8 lb ONIONS DRY
- 1/4 c. CINNAMON Grnd 1 LB CN
- 1 Tbsp. PEPPER BLACK 1 LB CN
- 2 Tbsp. CLOVES Grnd
- 1/2 c. GINGER Grnd
- 3Â 1/4 quart SOY SAUCE
Directions
- PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN
- 1. WASH CHICKEN THOROUGHLY UNDER Cool RUNNING WATER. DRAIN WELL.
- 2. COMBINE SOY SAUCE, ONIONS, GARLIC AND GINGER; MIX, WELL. POUR OVER CHICKEN. MARINATE 30 Min, TURINING FREQUENTLY. DRAIN.
- 3. PLACE CHICKEN ON LIGHTLY GREASED SHEET PANS, SKIN SIDE UP.
- 4. COMBINE CINNAMON, CLOVES AND PEPPER. SPRINKLE OVER CHICKEN IN EACH PAN.
- 5. BAKE 1 HOUR Or possibly Till DONE (180 F.).
- NOTE:
- 1. IN STEP 1, 82 LB CHICKEN, BROILER-FRYER, WHOLE (CUT INTO QUARTERS Or possibly EIGHTHS) Or possibly 82 LB CHICKEN, BROILER-FRYER, QUARTERED, MAY BE USED.
- NOTE:
- 2. IN STEP 1, 2 LB 6 Ounce ONIONS A.P. WILL YIELD 2 LB 2 Ounce Minced ONIONS.
- NOTE:
- 3. IN STEP 1, 2 2/3 Ounce (1/2 C. (24 CLOVES-3 Ounce A.P.)) DRY, Chopped GARLIC MAY BE USED.
- NOTE:
- 4. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 30 Min Or possibly Till DONE (180 F.)
- SERVING SIZE: 2 Pcs (
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 100 servings | |
| Calories 456 | |
| Calories from Fat 273 | 60% |
| Total Fat 30.27g | 38% |
| Saturated Fat 8.67g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 150mg | 50% |
| Sodium 2010mg | 84% |
| Potassium 475mg | 14% |
| Total Carbs 4.13g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.0g | 1% |
| Protein 39.56g | 63% |
