40 chickens, cut in 8 pieces

Wash chickens and drain. Sort pieces: wings, legs, thighs, breasts on separate pans. Oil, dip hands in oil and go over each piece. Place very close together on trays. Spice: use Our spice and sprinkle liberally on top of chickens. Bake at 425 degrees until pans in center are brown. Remove to deep pans for serving. Gravy: Scrape pans. Use brown with mushroom soup for gravy. Discard oil pour off. Makes 3 gallons gravy. Chicken skins will have bubbles on them.