| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Fast food | 100 | Servings | |
INGREDIENTS
| 4 1/2 | ga | WATER; BOILING |
| 8 1/2 | c | WATER |
| 65 | lb | CHICKEN;WHOLE FZ |
| 2 1/2 | c | EGG MIX #3 CYL |
| 5 | oz | MILK; DRY NON-FAT L HEAT |
| 2 | tb | GARLIC DEHY GRA |
| 3 1/4 | lb | BREAD SNDWICH 22OZ #51 |
| 3 1/4 | lb | FLOUR GEN PURPOSE 10LB |
| 1 1/8 | c | SOUP GRAVY BASE CHICKEN |
| 14 | oz | SOUP GRAVY BASE CHICKEN |
| 1/2 | c | PEPPER BLACK 1 LB CN |
| 1/4 | c | POULTRY SEASONING GR. |
| 2 | tb | GINGER GROUND |
INSTRUCTIONS
TEMPERATURE: 350 F. DEEP FAT 1. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL. 2. STIR SOUP AND GRAVY BASE INTO BOILING WATER IN STEAM-JACKETED KETTLE OR STOCK POT. 3. ADD CHICKEN; RETURN TO A BOIL; REDUCE HEAT; SIMMER 20 MINUTES OR UNTIL THERMOMETER INSERTED INTO THIGH REGISTERS 170 F. 4. REMOVE CHICKEN; DRAIN. COOL TO ABOUT 80 F. TO FACILITATE HANDLING. 5. COMBINE FLOUR, SOUP AND GRAVY BASE, PEPPER, GINGER, GARLIC AND POULTRY SEASONING; MIX THOROUGHLY. 6. DREDGE CHICKEN IN FLOUR MIXTURE; SHAKE OFF EXCESS. 7. COMBINE EGG MIX AND MILK. 8. ADD 1 QT WATER. MIX THOROUGHLY. 9. DIP FLOURED CHICKEN IN EGG-MILK MIXTURE; DRAIN. 10. ROLL CHICKEN IN BREAD CRUMBS; SHAKE OFF EXCESS. 11. FRY IN DEEP FAT 1 1/2 MINUTES OR UNTIL GOLDEN BROWN. 12. DRAIN IN BASKET OR ON ABSORBENT PAPER. NOTE: 1. IN STEP 1, 82 LB CHICKEN, BROILER-FRY, WHOLE (CUT INTO QUARTERS OR EIGHTHS) OR 82 LB CHICKEN, BROI8LER-FRYER, QUARTERED MAY BE USED. NOTE: 2. IN STEP 2, BOILING WATER MUST COMPLETELY COVER CHICKEN. FOR EACH ADDITIONAL QUART OF WATER USED, ADD 1 OZ (3 TBSP) SOUP AND GRAVY BASE, CHICKEN. NOTE: 3. IN STEP 2, CHICKEN MUST BE THOROUGHLY COOKED AS FURTHER HEATING IS ONLY FOR BROWNING AND REHEATING OF THE BREADED CHICKEN. NOTE: 4. IN STEP 4, IF CHICKEN IS TO BE HELD, IT SHOULD BE COOLED QUICKLY TO 40 F. IN SHALLOW PANS AND HELD UNDER REFRIGERATION UNTIL NEEDED. NOTE: 5. IN STEP 6, IF USING A BREADING MACHINE, A MINIMUM OF 20 LB BREAD CRUMBS AND 1 GAL MILK AND EGG MIXTURE IS NEEDED FOR OPERATION OF THE EQUIPMENT. NOTE: 6. IN STEP 7, 2 LB (1 QT) (20 EGGS, WHOLE, BEATEN) MAY BE USED. WHEN USING WHOLE EGGS, REDUCE AMOUNT OF WATER TO 5 1/2 CUPS. Recipe Number: L17400 SERVING SIZE: 2 PIECES 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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