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Country Style Chicken (ma

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy			100	Servings

INGREDIENTS

3 3/4	qt	WATER, WARM
2	qt	WATER, HOT
1	gl	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	T	PEPPER BLACK 1 LB CN
1	T	PAPRIKA GROUND
6	T	SALT TABLE 5LB

INSTRUCTIONS

PAN:  18 BY 24-INCH ROASTING PAN            TEMPERATURE:  350 F. DEEP
FAT 325 F. OVEN  WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER.
DRAIN WELL. DREDGE  CHICKEN PIECES IN MIXTURE OF FLOUR, SALT, PEPPER,
AND PAPRIKA; SHAKE  OFF EXCESS. DEEP FAT FRY CHICKEN 5 MINUTES. OVERLAP
IN ROWS AND PANS.  ADD ABOUT 2 3/4 CUPS WATER TO EACH PAN; COVER. BAKE
1 HOUR OR UNTIL  DONE (180 F.). REMOVE CHICKEN; RESERVE DRIPPINGS FOR
USE IN STEP 7.  PLACE CHICKEN IN SERVING PANS. KEEP HOT UNTIL SERVED.
ADD WATER TO  DRIPPINGS TO MAKE 1 GAL. ADD SOUP AND GRAVY BASE; STIR TO
DISSOLVE.  RECONSTITUTE MILK; ADD TO DRIPPINGS; MIX; HEAT TO A SIMMER.
BLEND  SHORTENING OR SALAD OIL AND FLOUR TOGETHER; MIX UNTIL SMOOTH.
STIR  MELTED SHORTENING OR SALAD OIL AND FLOUR MIXTURE INTO STOCK; COOK
UNTIL THICKENED, STIRRING CONSTANTLY. 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.

A Message from our Provider:

“God is humble”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 41 Calories From Fat: 41 Total Fat: 4.5g Cholesterol: 2.5mg Sodium: 420.3mg Potassium: 2.2mg Carbohydrates: <1g Fiber: <1g Sugar: <1g Protein: <1g