INGREDIENTS

INSTRUCTIONS

PAN:  18 BY 26-INCH SHEET PAN (5 EA)           TEMPERATURE:  350 F.
OVEN  18 BY 24-INCH ROASTING PAN (3 EA)  WASH CHICKEN THOROUGHLY UNDER
COLD RUNNING WATER. DRAIN WELL. SPRINKLE  PIECES OF CHICKEN WITH
MIXTURE OF SALT AND PEPPER; ARRANGE ON SHEET  PANS. POUR MELTED
SHORTENING OR SALAD OIL EVENLY OVER CHICKEN. BAKE 1  HOUR OR UNTIL DONE
(180 F.) REMOVE CHICKEN; PLACE AN EQUAL QUANTITY  OF CHICKEN IN EACH
ROASTING PAN. DRAIN OR SKIM OFF FAT FROM  DRIPPINGS. RESERVE DRIPPINGS
FOR USE IN STEP 6. RESERVE FAT FOR USE  IN STEP 8. RECONSTITUTE SOUP
AND GRAVY BASE WITH DRIPPINGS AND  BOILING WATER; MIX WELL.
RECONSTITUTE MILK; ADD TO STOCK MIXTURE.  HEAT TO A SIMMER. COMBINE FAT
AND FLOUR; COOK AT LOW HEAT UNTIL LIGHT  BROWN, ABOUT 5 MINUTES. STIR
BROWNED FAT AND FLOUR MIXTURE INTO STOCK  MIXTURE; COOK UNTIL
THICKENED, STIRRING CONSTANTLY. ADD MUSHROOMS,  DRAINED, CHOPPED TO
GRAVY.  POUR 3 1/2 QT GRAVY EVENLY OVER CHICKEN  IN EACH PAN.  SPRINKLE
WITH PAPRIKA. BAKE 30 MINUTES OR UNTIL CHICKEN  AND GRAVY ARE HEATED.
NOTE:  1.  IN STEP 1, 65 LB CHICKEN, BROILER-FRYER, CUT UP OR 82 LB
CHICKEN, BROILER-FRYER, QUARTERED MAY BE USED.  NOTE:  2.  OTHER SIZES
AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.  A02500. Recipe Number:
L14900  SERVING SIZE: 2 PIECES O  From the <Army Master Recipe Index
File> (actually used today!).  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

A Message from our Provider:

“God is unfeeling? Ha! Alongside him we’re as cold as stones”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 78
Calories From Fat: 78
Total Fat: 8.7g
Cholesterol: 7mg
Sodium: 235mg
Potassium: 1.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g