Pan: 18 By 24-Inch Roasting Pan

1. Wash Chicken Thoroughly Under Cold Running Water; Drain Well. Place An Equal Quantity Of Chicken In Each Pan.

2. Combine Soy Sauce, Vinegar, Water, Garlic, Pepper, Giner And Bay Leaves. Mix Well. Pour About 1 2/3 Qt Marinade Evenly Over Chicken In Pans. Marinate 45 Minutes Turning Occasionally.

3. Add An Equal Quantity Of Onions And Peppers To Marinated Chicken.

Bake 45 Minutes Or Until Done (180 F.). Remove Bay Leaves.

4. Remove Chicken And Vegetables From Pans; Place In Steam Table Pans. Mix Cornstarch And Water; Add To Sauce. Simmer 10 Minutes While Stirring Until Sauce Becomes Clear. Pour Evenly Over Chicken.

Quarters

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

Used.

Sliced And 4 Lb 14 Oz Fresh Sweet Peppers A.P. Will Yield 4 Lb Peppers, Sliced.