Name: Baked Chicken with Mushrooms
Ingredients: 2 3/4 qt WATER; 82 lb CHICKEN;WHOLE FZ; 2 c SHORTENING; 3LB; 2 tb PEPPER BLACK 1 LB CN; 1 tb PAPRIKA GROUND

CATEGORY	CUISINE	TAG	YIELD
Meats			100	Servings

INGREDIENTS

2 3/4	qt	WATER
82	lb	CHICKEN;WHOLE FZ
2	c	SHORTENING; 3LB
2	tb	PEPPER BLACK 1 LB CN
1	tb	PAPRIKA GROUND

INSTRUCTIONS

17 1/4 lb -
PAN:  18 BY 26-INCH SHEET PAN (5 EA)            TEMPERATURE:  350 F. OVEN
18 BY 24-INCH ROASTING PAN (3 EA)
1.  WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL.
2.  SPRINKLE PIECES OF CHICKEN WITH PEPPER; ARRANGE ON SHEET PANS.
3.  POUR MELTED SHORTENING OR SALAD OIL EVENLY OVER CHICKEN.
4.  BAKE 1 HOUR OR UNTIL DONE (180 F.).
5.  REMOVE CHICKEN; PLACE AN EQUAL QUANTITY OF CHICKEN IN EACH ROASTING
PAN.
DRAIN OR SKIM OFF FAT FROM DRIPPINGS.
6.  COMBINE SOUP WITH 2 3/4 QTS OF WATER. BRING SOUP MIXTURE TO A BOIL.
7.  POUR 3 1/2 QT SOUP EVENLY OVER CHICKEN IN EACH PAN. SPRINKLE WITH
PAPRIKA.
8.  BAKE 30 MINUTES OR UNTIL CHICKEN AND GRAVY ARE HEATED.
NOTE:  1.  IN STEP 2, 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: L14902
SERVING SIZE: 2 PIECES C
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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