Name: Chicken Gravy
Ingredients: 6 1/4 qt WATER; 12 oz FLOUR GEN PURPOSE 10LB; 6 1/4 oz SOUP GRAVY BASE CHICKEN; 12 oz SHORTENING; 3LB; 1 ts PEPPER BLACK 1 LB CN

CATEGORY	CUISINE	TAG	YIELD
Meats			100	Servings

INGREDIENTS

6 1/4	qt	WATER
12	oz	FLOUR GEN PURPOSE 10LB
6 1/4	oz	SOUP GRAVY BASE CHICKEN
12	oz	SHORTENING; 3LB
1	ts	PEPPER BLACK 1 LB CN

INSTRUCTIONS

1.  USE MELTED SHORTENING AND SIFTED GENERAL PURPOSE FLOUR.  BLEND TOGETHER
UNTIL SMOOTH; COOK OVER LOW HEAT 2 MINUTES.
2.  ADD ROUX SOUP AND GRAVY BASE CHICKEN, STIRRING CONSTANTLY. BRING TO A
BOI
REDUCE HEAT; SIMMER 10 MINUTES OR UNTIL THICKENED, STIRRING CONSTANTLY.
3.  ADD PEPPER.
Recipe Number: O01602
SERVING SIZE: 1/4 CUP (2
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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