Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 2¾ quart | WATER |
| 82 pounds | CHICKEN;WHOLE FZ |
| 17¼ pounds | SOUP CHICKEN NOODLE |
| 2 cups | SHORTENING; 3LB |
| 2 tablespoons | PEPPER BLACK 1 LB CN |
| 1 tablespoon | PAPRIKA GROUND |
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 PEPPER; ARRANGE ON SHEET PAN.
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.
6. COMBINE SOUP AND 2¾ QUARTS WATER. BRING SOUP MIXTURE TO A BOIL.
7. POUR 3 ½ QT GRAVY EVENLY OVER CHICKEN IN EACH PAN. SPRINKLE WITH PAPRIKA.
8. BAKE 30 MINUTES OR UNTIL CHICKEN AND GRAVY ARE HEATED.
NOTE: 1. IN STEP 1, 65 LB CHICKEN, BROILER-FRYER, CUT-UP 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: L14903
SERVING SIZE: 2 PIECES C
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .