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

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

PLACE IN PANS, COVER; SET ASIDE FOR USE IN STEP

2.

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

3. 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 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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