INGREDIENTS

INSTRUCTIONS

PAN:  18 BY 24-INCH ROASTING PAN               TEMPERATURE:  350 F. OVEN
1.  WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL.
2.  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.
3.  REMOVE CHICKEN. STRAIN; RESERVE STOCK FOR USE IN STEP 7.
4.  REMOVE CHICKEN FROM BONES; CUT CHICKEN INTO 1 INCH PIECES. SET ASIDE
FOR USE IN STEP 10.
5.  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.
6.  BLEND SHORTENING AND FLOUR TOGETHER; MIX UNTIL SMOOTH.
7.  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.
8.  RECONSTITUTE MILK.
9.  ADD MILK AND PEPPER TO STOCK MIXTURE, STIRRING CONSTANTLY. COOK UNTIL
SMOOTH AND THICKENED.
10. COMBINE CHICKEN AND RICE. PLACE ABOUT 2 GAL CHICKEN-RICE MIXTURE INTO
EACH GREASED PAN.
11. POUR ABOUT 2 GAL SAUCE OVER CHICKEN-RICE MIXTURE IN EACH PAN. MIX WELL.
12. COMBINE CRUMBS AND BUTTER OR MARGARINE. SPRINKLE CRUMBS OVER CHICKEN
AND
RICE IN EACH PAN.
13. 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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