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Add a photoRaciónes: 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.
