Instructions: PAN: 18 BY 26" SHEET PAN TEMPERATURE: 325F. OVEN

1. WASH CHICKEN THOROUGHLY UNDER COLD WATER, DRAIN WELL. PLACE IN CONTAINER COVER; SET ASIDE FOR USE IN STEP 3.

2. PREPARE 1 RECIPE SZECHWAN SAUCE. RECIPE NO. O-26.

3. POUR SAUCE OVER CHICKEN, COVER; MARINATE 1 HOUR 15 MINUTES UNDER REFRIGERATION.

4. DRAIN CHICKEN. RESERVE MARINADE FOR USE IN STEP 6.

5. PLACE CHICKEN, SKIN SIDE UP, ON LIGHTLY GREASED PANS.

6. BAKE 1 1/2 HOUR OR UNTIL DONE (180F.) BASTE WITH MARINDAE 2-3 TIMES DURING BAKING.

NOTE:

1. IN STEP 1, 82 LB CHICKEN, BROILER-FRYER (CUT INTO QUARTERS OR EIGHTS) OR 82 LB CHICKEN, BROILER-FRYER, QUARTERED MAY BE USED.

2. IN STEP 6, IF CONVECTION OVEN IS USED, BAKE AT 300F. 1 HOUR OR UNTIL DONE (180F.)

3. OTHER SIZES AND TYPES OF PANS MAY BE USED.

SERVING SIZE: 2 PIECES (

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