Country style chicken (ma

100 Servings

Ingredients

Quantity 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

Directions

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, .

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