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Pineapple Chicken for 100


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Servings: 100 Portions
Portions: 2 pieces plus 1/4 Cup Sauce
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 365 degrees F. Deep Fat

50 lb. chicken, broiler fryer, cut-up
1 cup soy sauce
1/2 cup (5 oz) salt
1/2 cup (4 oz) sugar, granulated
2 quart (2 lb 4 oz) flour, wheat, hard
1 cup soy sauce
3 quart (6 lb 12 oz or 1-No. 10 can) pineapple, canned, crushed

Wash chicken thoroughly under running water. Drain well. Combine 1 cup Soy sauce, salt,
and sugar; spread on chicken pieces. Dredge chicken in flour. Fry 10 minutes. Place
chicken, skin side up, in pans. Combine 1 cup Soy sauce and pineapple; spread about 1
1/2 quart over top of chicken in each pan. Cover pans. Bake 1 1/4 hours or until chicken is
tender.

NOTE:
65 lb chicken, broiler-fryer, whole, may be used. Cut into quarters or eighths.




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