Chicken Vega


Photo: flickr user adamjackson1984
Print this recipe

Ingredients

gal WATER, WARM
quart WATER, HOT
82 pounds CHICKEN,WHOLE FZ
cup BUTTER PRINT SURE
pound MILK, DRY NON-FAT L HEAT
10 pounds RICE 10LB
pound FLOUR GEN PURPOSE 10LB
1 pound SOUP GRAVY BASE BEEF
cup SOUP GRAVY BASE CHICKEN

Preparation

1
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 375 F. OVEN
2
PLACE 2 LB (1 QT) UNCOOKED RICE IN EACH GREASED PAN. POUR 1 1/4 QT WATER OVER RICE IN EACH PAN; STIR.
3
WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL.
4
PLACE AN EQUAL QUANTITY OF CHICKEN EVENLY OVER RICE AND WATER IN EACH PAN.
5
RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL. ADD SOUP AND GRAVY BASE; STIR.
6
BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER.
7
STIR BUTTER OR MARGARINE AND FLOUR MIXTURE INTO MILK MIXTURE; COOK UNTIL THICKENED, STIRRING CONSTANTLY.
8
ADD DEHYDRATED ONION SOUP; MIX WELL. POUR AN EQUAL QUANTITY OF SAUCE OVER CHICKEN IN EACH PAN.
9
COVER; BAKE 1 1/4 HOURS.
10
REMOVE COVER; BAKE 30 MINUTES OR UNTIL DONE (180 F.).
11
NOTE:
12
IN STEP 2, 65 LB CHICKEN, BROILER-FRYER, CUT-UP, OR 82 LBS CHICKEN BROILER-FRYER, QUARTERED MAY BE USED.
13
NOTE:
14
OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
15
NOTE:
16
IN STEP 7, IF CONVECTION OVER IS USED, BAKE AT 350 F. 1 HOUR; IN STEP 8, BAKE 15 MINUTES OR UNTIL TENDER.
17
NOTE:
18
TWO NO. 10 SCOOPS MAY BE USED TO SERVE RICE. SEE RECIPE NO.
19
SERVING SIZE: 2 PIECES P

Tools

.

Tags:

poultry

Yield:

6.0 servings

Added:

Thursday, February 11, 2010 - 4:32pm

Creator:

Anonymous

Related Cooking Videos