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Receta Baked Ckicken And Rice (C

Name: Baked Ckicken And Rice (C
Ingredients: 3 3/4 quart WATER, Hot; 3 1/4 gal WATER; 7 1/2 quart WATER, Cool; 2 gal STOCK, CHICKEN; 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 c. SOUP GRAVY BASE CHICKEN; 1 1/2 lb SHORTENING, 3LB; 1 Tbsp. PEPPER BLACK 1 LB CN; 1 ounce SALT TABLE 5LB

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Raciónes: 12

Ingredientes

3 3/4 quart WATER, Hot
3 1/4 gal WATER
7 1/2 quart WATER, Cool
2 gal STOCK, CHICKEN
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 c. SOUP GRAVY BASE CHICKEN
1 1/2 lb SHORTENING, 3LB
1 Tbsp. PEPPER BLACK 1 LB CN
1 ounce SALT TABLE 5LB

Direcciones

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
1. USE 4 LB 8 Ounce (3 3/5-NO. 10 CN) CANNED, DEHYDRATED COOKED CHICKEN.
BRING3 1/4 GAL WATER TO A BOIL. REMOVE FROM HEAT, Add in 12 Ounce (1 1/2 C.) CANNED SOUP AND GRAVY BASE, CHICKEN AND CHICKEN. STIR; COVER; LET STAND 2O Min Or possibly Till CHICKEN HAS REHYDRATED.
2. 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.
3. BLEND SHORTENING AND FLOUR TOGETHER; MIX Till SMOOTH.
4. DRAIN CHICKEN; RESERVE STOCK.
5. GRADUALLY Add in SHORTENING Or possibly SALAD OIL AND FLOUR Mix TO STOCK, STIRRINGCONSTANTLY; HEAT TO BOILING POINT. BOIL 2 Min, STIRRING FREQUENTLY TO PREVENT STICKING.
6. RECONSTITUTE Lowfat milk.
7. Add in Lowfat milk, PEPPER AND GARLIC TO STOCK Mix, STIRRING CONSTANTLY. COOK Till SMOOTH AND THICKENED.
8. COMBINE CHICKEN AND RICE. PLACE ABOUT 2 GAL CHICKEN-RICE Mix INTO EACH GREASED PAN.
9. POUR ABOUT 2 GAL SAUCE OVER CHICKEN-RICE Mix IN EACH PAN. MIX WELL.
10. COMBINE CRUMBS AND BUTTER Or possibly MARGARINE. SPRINKLE CRUMBS OVER CHICKEN AND RICE IN EACH PAN.
11. 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 USE. SEE RECIPE NO. A-25.
NOTE:
3. TWO-NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A-4.
SERVING SIZE: 1 C.