Moon Lake School 5866 E River Rd Mentone, AL 35984 (256) 634-4113 Mary Lance, Principal. Plainview School 76 Chavies Rd Rainsville, AL 35986 (256) 638-3510 Tony Richards, Principal. Ruhama School 3371 CO Rd. 81 Ft. Payne, AL 35967 (256) 845-3377 Jordan Phillips, Principal. Sylvania School 133 2nd Street N. Sylvania, AL 35988 (256) 638-2030 Westley King, Principal. DeKalb County Career Tech School 409 Main Street E Rainsville, AL 35986 (256) 638-4421 Jonathan Phillips, Director. Valley Head School 235 1st Ave Valley Head, AL 35989
TO COOK: Remove from refrig 1 hour before cooking. Preheat oven to 350(F). Unwrap pernil. Put in roaster, add 2 cups wtter; covered loosely with foil. Cook 30 - 35 mins per pound (5 lb. = 2Â½-3 Hrs; 6 lb. = 3-3Â½ Hrs; 7 lb.= 3Â½ -4 Hrs. Internal temp of 185-190F).O COOK: Remove from refrig 1 hour before cooking. Preheat oven to 350(F). Unwrap pernil. Put in roaster, add 2 cups wtter; covered loosely with foil. Cook 30 - 35 mins per pound (5 lb. = 2Â½-3 Hrs; 6 lb. = 3-3Â½ Hrs; 7 lb. = 3Â½ -4 Hrs.
Step 5 Cook the chicken for 1 to 1-1/14 hours for a 3-1/2 to 4 pound chicken, or 1-1/14 to 1-1/2 hours for a 5 to 7 pound chicken. Step 6 Remove the roasting pan from the oven.Cut the bag from the top rather than the sides so that the juices do not run out, and lift the chicken out of the bag.tep 5 Cook the chicken for 1 to 1-1/14 hours for a 3-1/2 to 4 pound chicken, or 1-1/14 to 1-1/2 hours for a 5 to 7 pound chicken. Step 6 Remove the roasting pan from the oven.