Yield: 100 Servings
Measure | Ingredient |
---|---|
3¾ quart | WATER; WARM |
2 quarts | WATER; HOT |
1 gallon | DRIPPINGS & WATER |
82 pounds | CHICKEN;WHOLE FZ |
2⅞ cup | MILK; DRY NON-FAT L HEAT |
1 pounds | FLOUR GEN PURPOSE 10LB |
3 pounds | FLOUR GEN PURPOSE 10LB |
⅔ cup | SOUP GRAVY BASE CHICKEN |
1 pounds | SHORTENING; 3LB |
2 tablespoons | PEPPER BLACK 1 LB CN |
1 tablespoon | PAPRIKA GROUND |
6 tablespoons | SALT TABLE 5LB |
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 2¾ 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, .