Servings: 100 Portions (2 Pans)
Portions: 2 Pieces Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Oven
50 lb. chicken, broiler-fryer, cut-up, thawed
4 2/3 tablespoon (3 oz) salt
2 tablespoon pepper, black
2 tablespoon celery salt
2 tablespoon garlic salt
2 cups Worcestershire
1-1/2 cups soy sauce
1 quart (2 lb) salad oil or shortening, melted
1/2 cup (1 oz) parsley, fresh, chopped
Wash chicken thoroughly under cold running water. Drain well. Combine salt, pepper, celery salt, garlic salt, Worcestershire sauce, soy sauce, and salad oil or melted shortening; mix well. Pour over chicken. Marinate for 30 minutes, turning frequently.
Place chicken in pans. Pour 1 quart of marinade over chicken in each pan. Bake 1-1/4 hours or until chicken is tender. Baste occasionally. Sprinkle with parsley before serving.
NOTE:
72 lb chicken, broiler-fryer, whole (cut into quarters or eighths) or 72 lb chicken, broiler-fryer quartered may be used.
Other sizes and types of pans may be used.