| OVEN CRUSTY CHICKEN | ||||||||
| Makes 100 servings. | ||||||||
| (Serve 1 meaty piece and 1 bony piece) | ||||||||
| Each serving – 2 oz. cooked lean meat | ||||||||
| INGREDIENTS | WEIGHTS | MEASURES | ||||||
| Chicken, fryer, cut up | 17 lbs. | (2 ½ lb. avg.) | ||||||
| Butter | 5 lbs. | 2 ½ qts. (or 10 cups) | ||||||
| Salt | 1/3 cup | |||||||
| Pepper, black | 1 Tbsp. | |||||||
| Cornflake crumbs, if desired | ||||||||
| DIRECTIONS: | ||||||||
| 1. Wash, trim, and drain chicken pieces. Melt butter, mix with salt and pepper. | ||||||||
| 2. Place chicken, skin side up, in shallow buttered baking pans. | ||||||||
| 3. Brush with seasoned butter and coat with cornflake crumbs or four and dry milk. | ||||||||
| 4. Bake about 1 hour or until tender and brown. Do not cover pan or turn chicken. | ||||||||
| Number of Portions | 100 | |||||||
| Size of Portion | servings | |||||||
| Calories. | 270 | Iron | 2.11 Mg | Protein. | 16.21 G | 24.05% | ||
| Cholesterol | 50 Mg | Calcium | 15.00 Mg | Carbohydrates. | 4.73 G | 7.01% | ||
| Sodium | 692 Mg | Vitamin A | 231 RE | Total Fat . | 20.34 G | 67.92% | ||
| Fiber | 0.02 G | Vitamin C | 4.07 Mg | Saturated Fat. | 3.92 G | 13.09% | ||