Instructions: PAN: 18 BY 26-INCH ROASTING PAN TEMPERATURE: 350F. OVEN

1. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL.

PLACE IN PANS, COVER, SET ASIDE FOR USE IN STEP 3.

2. COMBINE CHILI SAUCE, CATSUP, VINEGAR, WORCESTERSHIRE SAUCE, MUSTARD, RED PEPPER, BLACK PEPPER AND SALT. BRING TO A BOIL. REDUCE HEAT; SIMMER 5 MINUTES

3. DIP CHICKEN IN SAUCE TO COAT WELL; PLACE CHICKEN SKIN SIDE UP IN PANS.

4. BAKE 1 1/4 HOURS OR UNTIL DONE (180F.)

NOTE:

1. IN STEP 1, 65 LB CHICKEN, BROILER-FRYER, CUT-UP OR 82 LB CHICKEN, BROILER-FRYER, QUARTERED, MAY BE USED.

NOTE:

2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.

NOTE:

3. IN STEP 2, BARBECUE SAUCE MIX MAY BE USED FOR ALL INGREDIENTS. PREPARE 2 GAL SAUCE ACCORDING INSTRUCTIONS ON CONTAINER.

NOTE:

4. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350F. 30 MINUTES OR UNTIL DONE (180F.) ON LOW FAN, CLOSED VENT.

SERVING SIZE: 2 PIECES (

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