| 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 | T | PEPPER BLACK 1 LB CN |
| 1 | T | PAPRIKA GROUND |
INSTRUCTIONS
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 PAN. 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 AND 2 3/4 QUARTS WATER. BRING SOUP MIXTURE TO A BOIL. POUR 3 1/2 QT GRAVY EVENLY OVER CHICKEN IN EACH PAN. SPRINKLE WITH PAPRIKA. 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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Nutrition (calculated from recipe ingredients)
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Calories: 57
Calories From Fat: 42
Total Fat: 4.6g
Cholesterol: 4.6mg
Sodium: 187.8mg
Potassium: 1.8mg
Carbohydrates: 2.9g
Fiber: <1g
Sugar: <1g
Protein: 1g