| 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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