| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 1 1/2 |
ga |
WATER; BOILING |
| 82 |
lb |
CHICKEN;WHOLE FZ |
| 7 3/4 |
lb |
TOMATO PASTE #2 1/2 |
| 1 |
tb |
GARLIC DEHY GRA |
| 25 1/2 |
lb |
TOMATOES # 10 CAN |
| 4 |
lb |
ONIONS DRY |
| 2 2/3 |
lb |
PEPPER SWT GRN FRESH |
| 3 1/2 |
lb |
FLOUR GEN PURPOSE 10LB |
| 1 |
c |
SOUP GRAVY BASE CHICKEN |
| 1 |
c |
SHORTENING; 3LB |
| 2 |
tb |
PEPPER BLACK 1 LB CN |
| 6 |
|
BAY LEAVES |
| 2 |
ts |
BASIL SWEET GROUND |
| 1 |
tb |
OREGANO GROUND |
| 1 |
ts |
THYME GROUND |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 365 F. DEEP
FA
325 F. OVEN
1. SAUTE ONIONS AND PEPPERS IN SALAD OIL OR MELTED SHOTRENING UNTIL
TENDER.
2. ADD TOMATOES, TOMATO PASTE, SOUP AND GRAVY BASE, WATER, BAY LEAVES,
THYME, BASIL, OREGANO AND GARLIC TO ONION-PEPPER MIXTURE. SIMMER 1 1/2
HOURS.
SET ASIDE FOR USE IN STEP 5.
3. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL.
4. DREDGE CHICKEN IN MIXTURE OF FLOUR AND PEPPER; SHAKE OFF EXCESS.
5. DEEP FAT FRY CHICKEN 5 MINUTES; OVERLAP IN ROWS IN PANS. POUR AN EQUAL
QUANTITY OF SAUCE OVER CHICKEN IN EACH PAN.
6. COVER; BAKE 1 HOUR OR UNTIL DONE (180 F.). REMOVE BAY LEAVES.
NOTE: 1. IN STEP 1, 8 OZ (2 2/3 CUPS) DEHYDRATED ONIONS AND 7 OZ (5 1/4
CUP
DEHYDRATED GRREN PEPPERS. (SEE RECIPE NO. A-11) OR 2 LB 11 OZ (2 QT)
FROZEN,
DICED, GREEN PEPPERS MAY BE USED. THAW PEPPERS.
2. IN STP 1, 4 LB 7 OZ DRY ONIONS A.P. WILL YIELD 4 LB SLICED ONIONS
AND 3 LB 4 OZ FRESH SWEET PEPPERS WILL YIELD 2 LB 11 OZ CHOPPED PEPPERS.
3. IN STEP 2, 4-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.
4. IN STEP 3, 65 LB CHICKEN, BROILDER-FRYER, CUT-UP OR 82 LB CHICKEN,
BROILER-FRYER, QUARTERED MAY BE USED.
5. IN STEP 5, CHICKEN AMY BE BROWNED IN 400F. OVEN 20 MINUTES.
6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
7. IN STEP 6, IF CONVECTION OVEN IS USED, BAKE AT 325F. 45 MINUTES OR
UNTIL TENDER.
8. ONE-B LADLE MAY BE USED TO SERVE SAUCE. SEE RECIPE NO. A-4.
9. EACH PORTION: 2 PIECES (9 1/2 OZ) ANDC 1/2 CUP SAUCE (4 1/2 OZ).
Recipe Number: L14800
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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