Pan: 18 By 24" Roasting Pan (3) Temperature: 400F. Oven 18 By 26" Sheet Pan (5) 1. Wash Chicken Thoroughly Under Cold Running Water. Drain Well.

2. Combine Pineapple Juice, Soy Sauce, Water, Ginger, Garlic And Pepper. Mix Well.

3. Place Chicken In Roasting Pans.

4. Pour 3 Qt Sauce Over Chicken In Each Pan, Cover, Refrigerate 45 Minutes. Turn Chicken After 20 Minutes. Drain; Reserve Marinade For Use In Step 6.

5. Arrrange Chicken, Skin Side Up On Sheet Pans.

6. Bake 45 Minutes Or Until Done (180F.), Basting At 15-30 Minutes Intervals With Reserved Marinade.

Quarters Or Eights), Or 82 Lb Chicken, Broiler-Fryer, Quartered May Be Used.

2. In Step 2, 4 Oz (11 1/3 Tbsp-34 Cloves) Garlic, Dry, Chopped May Be Used. See Recipe No. A-17.

3. In Step 6, If Convection Oven Is Used, Bake At 350F. 30 Minutes (Bsting At 10-20 Minute Intervals With Reserved Marinade) Or Until Done (180F).

4. Other Sizes And Types Of Pans May Be Used. See Recipe No. A-25.