Baked Chicken And Rice
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 100 | Servings | ||
INGREDIENTS
| 3 3/4 | qt | WATER, WARM |
| 9 | gl | WATER |
| 7 | qt | WATER, COLD |
| 2 | gl | STOCK, CHICKEN |
| 75 | lb | CHICKEN, WHOLE FZ |
| 1 | lb | BUTTER PRINT SURE |
| 13 | oz | MILK, DRY NON-FAT L HEAT |
| 1 | T | GARLIC DEHY GRA |
| 6 | lb | RICE 10LB |
| 2 | lb | BREAD SNDWICH 22OZ #51 |
| 1 3/4 | lb | FLOUR GEN PURPOSE 10LB |
| 1 1/2 | lb | SHORTENING, 3LB |
| 1 | T | PEPPER BLACK 1 LB CN |
| 3 | T | SALT TABLE 5LB |
| 9 | T | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL. PLACE CHICKEN IN STOCK POT OR STEAM-JACKETED KETTLE; ADD WATER, SALT AND GARLIC. BRING TO A BOIL; REDUCE HEAT; SIMMER 2 HOURS OR UNTIL TENDER. REMOVE CHICKEN. STRAIN; RESERVE STOCK FOR USE IN STEP 7. REMOVE CHICKEN FROM BONES; CUT CHICKEN INTO 1 INCH PIECES. SET ASIDE FOR USE IN STEP 10. COMBINE RICE, SALT AND WATER. BRING TO A BOIL, STIRRING OCCASIONALLY. COVER TIGHTLY; REDUCE HEAT; SIMMER 20 TO 25 MINUTES. DO NOT STIR. SET ASIDE FOR USE IN STEP 10. BLEND SHORTENING AND FLOUR TOGETHER; MIX UNTIL SMOOTH. GRADUALLY ADD SHORTENING OR SALAD OIL AND FLOUR MIXTURE TO STOCK, STIRRING CONSTANTLY; HEAT TO BOILING POINT. BOIL 2 MINUTES, STIRRING FREQUENTLY TO PREVENT STICKING. RECONSTITUTE MILK. ADD MILK AND PEPPER TO STOCK MIXTURE, STIRRING CONSTANTLY. COOK UNTIL SMOOTH AND THICKENED. COMBINE CHICKEN AND RICE. PLACE ABOUT 2 GAL CHICKEN-RICE MIXTURE INTO EACH GREASED PAN. POUR ABOUT 2 GAL SAUCE OVER CHICKEN-RICE MIXTURE IN EACH PAN. MIX WELL. COMBINE CRUMBS AND BUTTER OR MARGARINE. SPRINKLE CRUMBS OVER CHICKEN AND RICE IN EACH PAN. BAKE 45 MINUTES OR UNTIL BROWNED. NOTE: 1. IN STEPS 3 AND 4, REFRIGERATE STOCK AND CHICKEN IF NOT USED IMMEDIATELY. NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-2500. NOTE: 3. TWO-NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A0400. Recipe Number: L17500 SERVING SIZE: 1 CUP From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 124
Calories From Fat: 70
Total Fat: 7.8g
Cholesterol: 6.1mg
Sodium: 958.6mg
Potassium: 94.1mg
Carbohydrates: 10.4g
Fiber: <1g
Sugar: 1.2g
Protein: 2.7g