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

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

2. COMBINE PEPPER, GARLIC, WORCHESTERSHIRE SAUCE, SOY SAUCE AND SALAD OIL OR MELTED SHORTENING; MIX WELL. POUR OVER CHICKEN.

MARINATE 30 MINUTES, TURNING FREQUENTLY.

3. PLACE CHICKEN IN PANS. POUR AN EQUAL QUANTITY OF MARINADE OVER CHICKEN IN EACH PAN.

4. BAKE 1 HOUR OR UNTIL DONE (180F.) BASTE OCCASIONALLY.

NOTE:

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

2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

3. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350F. 30 MINUTES OR UNTIL DONE (180F.)

SERVING SIZE: 2 PIECES (

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.