| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 100 | Servings | ||
INGREDIENTS
| 3 3/4 | qt | WATER; WARM |
| 2 | qt | WATER; HOT |
| 1 | ga | DRIPPINGS & WATER |
| 82 | lb | CHICKEN;WHOLE FZ |
| 2 7/8 | c | MILK; DRY NON-FAT L HEAT |
| 1 | lb | FLOUR GEN PURPOSE 10LB |
| 3 | lb | FLOUR GEN PURPOSE 10LB |
| 2/3 | c | SOUP GRAVY BASE CHICKEN |
| 1 | lb | SHORTENING; 3LB |
| 2 | tb | PEPPER BLACK 1 LB CN |
| 1 | tb | PAPRIKA GROUND |
| 6 | tb | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. DEEP FAT 325 F. OVEN 1. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL. 2. DREDGE CHICKEN PIECES IN MIXTURE OF FLOUR, SALT, PEPPER, AND PAPRIKA; SHAKE OFF EXCESS. 3. DEEP FAT FRY CHICKEN 5 MINUTES. OVERLAP IN ROWS AND PANS. 4. ADD ABOUT 2 3/4 CUPS WATER TO EACH PAN; COVER. 5. BAKE 1 HOUR OR UNTIL DONE (180 F.). 6. REMOVE CHICKEN; RESERVE DRIPPINGS FOR USE IN STEP 7. PLACE CHICKEN IN SERVING PANS. KEEP HOT UNTIL SERVED. 7. ADD WATER TO DRIPPINGS TO MAKE 1 GAL. ADD SOUP AND GRAVY BASE; STIR TO DISSOLVE. 8. RECONSTITUTE MILK; ADD TO DRIPPINGS; MIX; HEAT TO A SIMMER. 9. BLEND SHORTENING OR SALAD OIL AND FLOUR TOGETHER; MIX UNTIL SMOOTH. 10. STIR MELTED SHORTENING OR SALAD OIL AND FLOUR MIXTURE INTO STOCK; COOK UNTIL THICKENED, STIRRING CONSTANTLY. 11. SERVE GRAVY WITH CHICKEN. NOTE: 1. IN STEP 1, 65 LB CHICKEN, BROILER-FRYER, CUT-UP, OR 82 LB CHICKEN, BROILER-FRYER, QUARTERED MAY BE USED. NOTE: 2. IN STEP 3, CHICKEN MAY BE BROWNED IN 400 F. OVEN 20 MINUTES. NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500. Recipe Number: L15300 SERVING SIZE: 2 PIECES P 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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