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:!cat %|rctypeset|dpost >.%.ps
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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "CHICK-OVEN-BROI" "M" "10/17/95"
.\"   ---------------------------------
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "OVEN-BROILED CHICKEN" "chicken baked at high oven temperature"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
A simple, fast way to cook crisp and tasty chicken.
No watching needed.
.PP
From FF, page 229.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "4 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "3 lb" "chicken,"
in halves or quarters, or chicken parts
.IG "" "oil"
.IG "" "salt"
.IG "" "pepper,"
freshly ground
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Preheat oven to 375 F.
.SK 2
Season chicken parts on both sides with salt and pepper.
Arrange skin up on a broiling rack.
Place rack in top third of oven.
Bake for about 45 minutes, until done.
Optionally, for a crisper skin, increase temperature to 425 F after 30
minutes.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
Best not to use boneless, skinless breasts.
.PP
Optionally, season also with other spices, e.g,:
\fIrosemary, thyme, basil, tarragon, celery, bay leaf\fP,
or
.I garlic
or 
.I lemon.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
dead easy.
.I Time:
10 minutes preparation.
.I Verified:
fully.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
