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Add a photoRaciónes: 12
Ingredientes
- 7 1/2 c. WATER
- 2 1/4 c. DRIPPINGS & FAT
- 2 gal DRIPPINGS & WATER
- 82 lb CHICKEN,WHOLE FZ
- 1 1/3 c. Lowfat milk, DRY NON-FAT L HEAT
- 1 7/8 lb MUSHROOMS 16 Ounce
- 1 1/8 lb FLOUR GEN PURPOSE 10LB
- 1 c. SOUP GRAVY BASE CHICKEN
- 2 c. SHORTENING, 3LB
- 2 Tbsp. PEPPER BLACK 1 LB CN
- 1 Tbsp. PAPRIKA Grnd
- 3 Tbsp. SALT TABLE 5LB
Direcciones
- 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 Cool RUNNING WATER. DRAIN WELL.
- 2. SPRINKLE Pcs OF CHICKEN WITH Mix OF SALT AND PEPPER; ARRANGE ON SHEET PANS.
- 3. POUR MELTED SHORTENING Or possibly SALAD OIL Proportionately OVER CHICKEN.
- 4. BAKE 1 HOUR Or possibly Till DONE (180 F.).
- 5. REMOVE CHICKEN; PLACE AN EQUAL QUANTITY OF CHICKEN IN EACH ROASTING PAN. DRAIN Or possibly SKIM OFF FAT FROM DRIPPINGS. RESERVE DRIPPINGS FOR USE IN STEP
- 6. RESERVE FAT FOR USE IN STEP 8.
- 6. RECONSTITUTE SOUP AND GRAVY BASE WITH DRIPPINGS AND BOILING WATER; MIX WELL.
- 7. RECONSTITUTE Lowfat milk; Add in TO STOCK Mix. HEAT TO A SIMMER.
- 8. COMBINE FAT AND FLOUR; COOK AT LOW HEAT Till LIGHT BROWN, ABOUT 5 Min.
- 9. STIR BROWNED FAT AND FLOUR Mix INTO STOCK Mix; COOK Till THICKENED, STIRRING CONSTANTLY.
- 10. POUR 3 1/2 Quart GRAVY Proportionately OVER CHICKEN IN EACH PAN. SPRINKLE WITH PAPRIKA.
- 11. BAKE 30 Min Or possibly Till CHICKEN AND GRAVY ARE HEATED.
- NOTE:
- 1. IN STEP 1, 82 LB CHICKEN, BROILER-FRYER, WHOLE (CUT INTO QUARTERS Or possibly EIGHTHS) Or possibly 82 LB CHICKEN, BROILER-FRYER, QUARTERED MAY BE USED.
- NOTE:
- 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
- SERVING SIZE: 2 Pcs C
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