Name: Baked Chicken with Mushrooms
Ingredients: 7 1/2 c WATER; 2 1/4 c DRIPPINGS & FAT; 2 ga DRIPPINGS & WATER; 82 lb CHICKEN;WHOLE FZ; 1 1/3 c MILK; DRY NON-FAT L HEAT; 1 7/8 lb MUSHROOMS 16 OZ; 1 1/8 lb FLOUR GEN PURPOSE 10LB; 1 c SOUP GRAVY BASE CHICKEN; 2 c SHORTENING; 3LB; 2 tb PEPPER BLACK 1 LB CN; 1 tb PAPRIKA GROUND; 3 tb SALT TABLE 5LB

[When suffering] you need to seek help. This help comes first and finally from the living God. He hears, helps, strengthens, and vindicates those who rely on Him. If you look anywhere else first, you will set yourself up for a fall. You will get snared in bitterness and revenge (spurning God for your pride). You will flee in avoidance and addiction (spurning God for your false refuges and comforts). You will develop a perverted dependency on others (spurning God for your trust in man). Sadly, our culture has awakened countless people to think about what evil-doers (“abusers”) have done to them, but it has cast them upon their own resources as “abuse victims.” Yet victims can properly understand their own sins and sufferings, and God’s grace.

David Powlison

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy			100	Servings

INGREDIENTS

7 1/2	c	WATER
2 1/4	c	DRIPPINGS & FAT
2	ga	DRIPPINGS & WATER
82	lb	CHICKEN;WHOLE FZ
1 1/3	c	MILK; DRY NON-FAT L HEAT
1 7/8	lb	MUSHROOMS 16 OZ
1 1/8	lb	FLOUR GEN PURPOSE 10LB
1	c	SOUP GRAVY BASE CHICKEN
2	c	SHORTENING; 3LB
2	tb	PEPPER BLACK 1 LB CN
1	tb	PAPRIKA GROUND
3	tb	SALT TABLE 5LB

INSTRUCTIONS

PAN:  18 BY 26-INCH SHEET PAN (5 EA)           TEMPERATURE:  350 F. OVEN
18 BY 24-INCH ROASTING PAN (3 EA)
1.  WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL.
2.  SPRINKLE PIECES OF CHICKEN WITH MIXTURE OF SALT AND PEPPER; ARRANGE ON
SHEET PANS.
3.  POUR MELTED SHORTENING OR SALAD OIL EVENLY OVER CHICKEN.
4.  BAKE 1 HOUR OR UNTIL DONE (180 F.).
5.  REMOVE CHICKEN; PLACE AN EQUAL QUANTITY OF CHICKEN IN EACH ROASTING
PAN.
DRAIN OR SKIM OFF FAT FROM DRIPPINGS. RESERVE DRIPPINGS FOR USE IN STEP 6.
RESERVE FAT FOR USE IN STEP 8.
6.  RECONSTITUTE SOUP AND GRAVY BASE WITH DRIPPINGS AND BOILING WATER; MIX
WELL.
7.  RECONSTITUTE MILK; ADD TO STOCK MIXTURE. HEAT TO A SIMMER.
8.  COMBINE FAT AND FLOUR; COOK AT LOW HEAT UNTIL LIGHT BROWN, ABOUT 5
MINUTES.
9.  STIR BROWNED FAT AND FLOUR MIXTURE INTO STOCK MIXTURE; COOK UNTIL
THICKENED, STIRRING CONSTANTLY.
10. POUR 3 1/2 QT GRAVY EVENLY OVER CHICKEN IN EACH PAN. SPRINKLE WITH
PAPRIKA.
11. BAKE 30 MINUTES OR UNTIL CHICKEN AND GRAVY ARE HEATED.
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.
A02500.
Recipe Number: L14901
SERVING SIZE: 2 PIECES C
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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