| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 100 | Servings | ||
INGREDIENTS
| 2 3/4 | qt | WATER |
| 82 | lb | CHICKEN;WHOLE FZ |
| 17 1/4 | lb | SOUP CHICKEN NOODLE |
| 2 | c | SHORTENING; 3LB |
| 2 | tb | PEPPER BLACK 1 LB CN |
| 1 | tb | PAPRIKA GROUND |
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 PEPPER; ARRANGE ON SHEET PAN. 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 AND 2 3/4 QUARTS WATER. BRING SOUP MIXTURE TO A BOIL. 7. POUR 3 1/2 QT GRAVY EVENLY OVER CHICKEN IN EACH PAN. SPRINKLE WITH PAPRIKA. 8. BAKE 30 MINUTES OR UNTIL CHICKEN AND GRAVY ARE HEATED. NOTE: 1. IN STEP 1, 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: L14903 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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