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Add a photoRaciónes: 12
Ingredientes
- 3 3/4 quart WATER, Hot
- 9 gal WATER
- 7 quart WATER, Cool
- 2 gal STOCK, CHICKEN
- 75 lb CHICKEN,WHOLE FZ
- 1 lb BUTTER PRINT SURE
- 13 ounce Lowfat milk, DRY NON-FAT L HEAT
- 1 Tbsp. GARLIC DEHY GRA
- 6 lb RICE 10LB
- 2 lb BREAD SNDWICH 22OZ #51
- 1 3/4 lb FLOUR GEN PURPOSE 10LB
- 1 1/2 lb SHORTENING, 3LB
- 1 Tbsp. PEPPER BLACK 1 LB CN
- 3 Tbsp. SALT TABLE 5LB
- 9 Tbsp. SALT TABLE 5LB
Direcciones
- PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
- 1. WASH CHICKEN THOROUGHLY UNDER Cool RUNNING WATER. DRAIN WELL.
- 2. PLACE CHICKEN IN STOCK POT Or possibly STEAM-JACKETED KETTLE; Add in WATER, SALT AND GARLIC. BRING TO A BOIL; REDUCE HEAT; SIMMER 2 Hrs Or possibly Till TENDER.
- 3. REMOVE CHICKEN. STRAIN; RESERVE STOCK FOR USE IN STEP 7.
- 4. REMOVE CHICKEN FROM BONES; CUT CHICKEN INTO 1 INCH Pcs. SET ASIDE FOR USE IN STEP 10.
- 5. COMBINE RICE, SALT AND WATER. BRING TO A BOIL, STIRRING OCCASIONALLY. COVER TIGHTLY; REDUCE HEAT; SIMMER 20 TO 25 Min. Don't STIR. SET ASIDE FOR USE IN STEP 10.
- 6. BLEND SHORTENING AND FLOUR TOGETHER; MIX Till SMOOTH.
- 7. GRADUALLY Add in SHORTENING Or possibly SALAD OIL AND FLOUR Mix TO STOCK, STIRRING CONSTANTLY; HEAT TO BOILING POINT. BOIL 2 Min, STIRRING FREQUENTLY TO PREVENT STICKING.
- 8. RECONSTITUTE Lowfat milk.
- 9. Add in Lowfat milk AND PEPPER TO STOCK Mix, STIRRING CONSTANTLY. COOK Till SMOOTH AND THICKENED.
- 10. COMBINE CHICKEN AND RICE. PLACE ABOUT 2 GAL CHICKEN-RICE Mix INTO EACH GREASED PAN.
- 11. POUR ABOUT 2 GAL SAUCE OVER CHICKEN-RICE Mix IN EACH PAN. MIX WELL.
- 12. COMBINE CRUMBS AND BUTTER Or possibly MARGARINE. SPRINKLE CRUMBS OVER CHICKEN AND RICE IN EACH PAN.
- 13. BAKE 45 Min Or possibly Till BROWNED.
- NOTE:
- 1. IN STEPS 3 AND 4, Chill STOCK AND CHICKEN IF NOT USED IMMEDIATELY.
- NOTE:
- 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-2500.
- NOTE:
- 3. TWO-NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A0400.
- SERVING SIZE: 1 C.
