| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 7 |
qt |
WATER |
| 6 1/4 |
oz |
SOUP GRAVY BASE CHICKEN |
| 1/2 |
ts |
PEPPER BLACK 1 LB CN |
INSTRUCTIONS
3 lb -
1. WASH CLEAN GIBLETS. COVER WITH WATER; BRING TO A BOIL; REDUCE HEAT;
SIMMER 1 HOUR OR UNTIL TENDER. DRAIN; RESERVE LIQUID FOR USE AS PART OF
STOCK FOR CHICKEN GRAVY OR TURKEY GRAVY. CHOP GIBLETS COARSELY; ADD TO
THICKENED CHICKEN OR TURKEY GRAVY.
Recipe Number: O01604
SERVING SIZE: 1/3 CUP
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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