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CATEGORY CUISINE TAG YIELD
Meats 100 Servings

INGREDIENTS

2 3/4 qt WATER
82 lb CHICKEN, WHOLE FZ
2 c SHORTENING, 3LB
2 T PEPPER BLACK 1 LB CN
1 T 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)  WASH CHICKEN THOROUGHLY UNDER
COLD RUNNING WATER. DRAIN WELL. SPRINKLE  PIECES OF CHICKEN WITH
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. COMBINE SOUP  WITH 2 3/4 QTS OF
WATER. BRING SOUP MIXTURE TO A BOIL. POUR 3 1/2 QT  SOUP EVENLY OVER
CHICKEN IN EACH PAN. SPRINKLE WITH PAPRIKA. 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 37
Calories From Fat: 37
Total Fat: 4.1g
Cholesterol: 2.3mg
Sodium: <1mg
Potassium: 1.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g


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