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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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