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Receta Country Style Chicken (Ma
by Global Cookbook

Country Style Chicken (Ma
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  Raciónes: 12

Ingredientes

  • 3 3/4 quart WATER, Hot
  • 2 quart WATER, Warm
  • 1 gal DRIPPINGS & WATER
  • 82 lb CHICKEN,WHOLE FZ
  • 2 7/8 c. Lowfat milk, DRY NON-FAT L HEAT
  • 1 lb FLOUR GEN PURPOSE 10LB
  • 3 lb FLOUR GEN PURPOSE 10LB
  • 2/3 c. SOUP GRAVY BASE CHICKEN
  • 1 lb SHORTENING, 3LB
  • 2 Tbsp. PEPPER BLACK 1 LB CN
  • 1 Tbsp. PAPRIKA Grnd
  • 6 Tbsp. SALT TABLE 5LB

Direcciones

  1. PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. DEEP FAT 325 F. OVEN
  2. WASH CHICKEN THOROUGHLY UNDER Cool RUNNING WATER. DRAIN WELL.
  3. DREDGE CHICKEN Pcs IN Mix OF FLOUR, SALT, PEPPER, AND PAPRIKA; SHAKE OFF EXCESS.
  4. DEEP FAT FRY CHICKEN 5 Min. OVERLAP IN ROWS AND PANS.
  5. Add in ABOUT 2 3/4 C. WATER TO EACH PAN; COVER.
  6. BAKE 1 HOUR Or possibly Till DONE (180 F.).
  7. REMOVE CHICKEN; RESERVE DRIPPINGS FOR USE IN STEP
  8. PLACE CHICKEN IN SERVING PANS. KEEP Warm Till SERVED.
  9. Add in WATER TO DRIPPINGS TO MAKE 1 GAL. Add in SOUP AND GRAVY BASE; STIR TO DISSOLVE.
  10. RECONSTITUTE Lowfat milk; Add in TO DRIPPINGS; MIX; HEAT TO A SIMMER.
  11. BLEND SHORTENING Or possibly SALAD OIL AND FLOUR TOGETHER; MIX Till SMOOTH.
  12. STIR MELTED SHORTENING Or possibly SALAD OIL AND FLOUR Mix INTO STOCK; COOK Till THICKENED, STIRRING CONSTANTLY.
  13. SERVE GRAVY WITH CHICKEN.
  14. NOTE:
  15. IN STEP 1, 65 LB CHICKEN, BROILER-FRYER, CUT-UP, Or possibly 82 LB CHICKEN,BROILER-FRYER, QUARTERED MAY BE USED.
  16. NOTE:
  17. IN STEP 3, CHICKEN MAY BE BROWNED IN 400 F. OVEN 20 Min.
  18. NOTE:
  19. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
  20. SERVING SIZE: 2 Pcs P