Baked Chicken and Gravy


Photo: flickr user beketchai
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Ingredients

7 1/2 cups WATER
2 1/4 cups DRIPPINGS & FAT
2 gal DRIPPINGS & WATER
82 pounds CHICKEN,WHOLE FZ
cups MILK, DRY NON-FAT L HEAT
1 1/8 pounds FLOUR GEN PURPOSE 10LB
1 cup SOUP GRAVY BASE CHICKEN<
2 cups SHORTENING, 3LB
2 pounds tbl PEPPER BLACK 1 CN
1 tablespoon PAPRIKA GROUND
3 tablespoons SALT TABLE 5LB

Preparation

1
PAN: 18 BY 26-INCH SHEET PAN (5 EA) TEMPERATURE: 350 F. OVEN 18 BY 24-INCH ROASTING PAN (3 EA)
2
1. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL.
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2. SPRINKLE PIECES OF CHICKEN WITH MIXTURE OF SALT AND PEPPER; ARRANGE ON SHEET PANS.
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3. POUR MELTED SHORTENING OR SALAD OIL EVENLY OVER CHICKEN.
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4. BAKE 1 HOUR OR UNTIL DONE (180 F.)
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5. REMOVE CHICKEN; PLACE AN EQUAL QUANTITY OF CHICKEN IN EACH ROASTING PAN. DRAIN OR SKIM OFF FAT FROM DRIPPINGS. RESERVE DRIPPINGS FOR USE IN STEP
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6. RESERVE FAT FOR USE IN STEP 8.
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6. RECONSTITUTE SOUP AND GRAVY BASE WITH DRIPPINGS AND BOILING WATER; MIX WELL.
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7. RECONSTITUTE MILK; ADD TO STOCK MIXTURE. HEAT TO A SIMMER.
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8. COMBINE FAT AND FLOUR; COOK AT LOW HEAT UNTIL LIGHT BROWN, ABOUT 5 MINUTES.
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9. STIR BROWNED FAT AND FLOUR MIXTURE INTO STOCK MIXTURE; COOK UNTIL THICKENED, STIRRING CONSTANTLY.
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10. ADD MUSHROOMS, DRAINED, CHOPPED TO GRAVY. POUR 3 1/2 QT GRAVY EVENLY OVER CHICKEN IN EACH PAN. SPRINKLE WITH PAPRIKA.
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11. BAKE 30 MINUTES OR UNTIL CHICKEN AND GRAVY ARE HEATED.
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NOTE:
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1. IN STEP 1, 65 LB CHICKEN, BROILER-FRYER, CUT UP OR 82 LB CHICKEN, BROILER-FRYER, QUARTERED MAY BE USED.
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NOTE:
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2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
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SERVING SIZE: 2 PIECES O

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Tags:

poultry

Yield:

100.0 servings

Added:

Tuesday, December 1, 2009 - 12:36am

Creator:

Anonymous

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