| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 1 |
qt |
WATER |
| 2 |
qt |
WATER; COOL |
| 65 |
lb |
CHICKEN;WHOLE FZ |
| 1 |
ts |
GARLIC DEHY GRA |
| 3 |
lb |
ONIONS DRY |
| 4 |
lb |
PEPPER SWT GRN FRESH |
| 1 1/2 |
lb |
STARCH EDIBLE CORN |
| 2 |
tb |
PEPPER BLACK 1 LB CN |
| 8 |
|
BAY LEAVES |
| 1/2 |
c |
GINGER GROUND |
| 1 1/2 |
qt |
SOY SAUCE |
| 2 |
qt |
VINEGAR CIDER |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN
1. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER; DRAIN WELL. PLACE
AN EQUAL QUANTITY OF CHICKEN IN EACH PAN.
2. COMBINE SOY SAUCE, VINEGAR, WATER, GARLIC, PEPPER, GINER AND BAY
LEAVES. MIX WELL. POUR ABOUT 1 2/3 QT MARINADE EVENLY OVER CHICKEN IN
PANS. MARINATE 45 MINUTES TURNING OCCASIONALLY.
3. ADD AN EQUAL QUANTITY OF ONIONS AND PEPPERS TO MARINATED CHICKEN.
BAKE 45 MINUTES OR UNTIL DONE (180 F.). REMOVE BAY LEAVES.
4. REMOVE CHICKEN AND VEGETABLES FROM PANS; PLACE IN STEAM TABLE PANS.
MIX CORNSTARCH AND WATER; ADD TO SAUCE. SIMMER 10 MINUTES WHILE STIRRING
UNTIL SAUCE BECOMES CLEAR. POUR EVENLY OVER CHICKEN.
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. A-25.
NOTE: 3. IN STEP 2, 1 1/3 TBSP (4 CLOVES) GARLIC, DRY, MINCED, MAY BE
USED.
NOTE: 4. IN STEP 3, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB ONIONS,
SLICED AND 4 LB 14 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 4 LB PEPPERS,
SLICED.
NOTE: 5. ONE A LADLE MAY BE USED TO SERVE SAUCE. SEE RECIPE NO. A-4.
Recipe Number: L07800
SERVING SIZE: 2 PIECES (
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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