INGREDIENTS

INSTRUCTIONS

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 MIXTURE OF SALT AND 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. RESERVE DRIPPINGS FOR USE IN STEP 6.
RESERVE FAT FOR USE IN STEP 8.
6.  RECONSTITUTE SOUP AND GRAVY BASE WITH DRIPPINGS AND BOILING WATER; MIX
WELL.
7.  RECONSTITUTE MILK; ADD TO STOCK MIXTURE. HEAT TO A SIMMER.
8.  COMBINE FAT AND FLOUR; COOK AT LOW HEAT UNTIL LIGHT BROWN, ABOUT 5
MINUTES.
9.  STIR BROWNED FAT AND FLOUR MIXTURE INTO STOCK MIXTURE; COOK UNTIL
THICKENED, STIRRING CONSTANTLY.
10. POUR 3 1/2 QT GRAVY EVENLY OVER CHICKEN IN EACH PAN. SPRINKLE WITH
PAPRIKA.
11. BAKE 30 MINUTES OR UNTIL CHICKEN AND GRAVY ARE HEATED.
NOTE:  1.  IN STEP 1, 82 LB CHICKEN, BROILER-FRYER, WHOLE (CUT INTO
QUARTERS
OR EIGHTHS) 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: L14901
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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