Baked golden chicken (sou

100 Servings

Ingredients

Quantity 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

Directions

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, .

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