Chicken vega

Yield: 100 Servings

Measure Ingredient
2⅓ gallon WATER; WARM
6¼ quart WATER; HOT
82 pounds CHICKEN;WHOLE FZ
2¼ cup BUTTER PRINT SURE
2 1/16 pounds MILK; DRY NON-FAT L HEAT
10 pounds RICE 10LB
1⅛ pounds FLOUR GEN PURPOSE 10LB
1 pounds SOUP GRAVY BASE BEEF
3½ cup SOUP GRAVY BASE CHICKEN

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 375 F. OVEN 1. PLACE 2 LB (1 QT) UNCOOKED RICE IN EACH GREASED PAN. POUR 1¼ QT WATER

OVER RICE IN EACH PAN; STIR.

2. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL. PLACE AN EQUAL QUANTITY OF CHICKEN EVENLY OVER RICE AND WATER IN EACH PAN.

3. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL. ADD SOUP AND

GRAVY BASE; STIR.

4. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER.

5. STIR BUTTER OR MARGARINE AND FLOUR MIXTURE INTO MILK MIXTURE; COOK UNTIL

THICKENED, STIRRING CONSTANTLY. 6. ADD DEHYDRATED ONION SOUP; MIX WELL. POUR AN EQUAL QUANTITY OF SAUCE OVER CHICKEN IN EACH PAN.

7. COVER; BAKE 1 ¼ HOURS.

8. REMOVE COVER; BAKE 30 MINUTES OR UNTIL DONE (180 F.).

NOTE: 1. IN STEP 2, 65 LB CHICKEN, BROILER-FRYER, CUT-UP, OR 82 LBS CHICKEN

BROILER-FRYER, QUARTERED MAY BE USED.

NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.

A02500.

NOTE: 3. IN STEP 7, IF CONVECTION OVER IS USED, BAKE AT 350 F. 1 HOUR; IN STEP 8, BAKE 15 MINUTES OR UNTIL TENDER.

NOTE: 4. TWO NO. 10 SCOOPS MAY BE USED TO SERVE RICE. SEE RECIPE NO.

A00400

Recipe Number: L14500

SERVING SIZE: 2 PIECES P

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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