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Add a photoServings: 12
Ingredients
- 2 1/3 gal WATER, Hot
- 6 1/4 quart WATER, Warm
- 82 lb CHICKEN,WHOLE FZ
- 2 1/4 c. BUTTER PRINT SURE
- 2 63/1000 lb Lowfat milk, DRY NON-FAT L HEAT
- 10 lb RICE 10LB
- 1 1/8 lb FLOUR GEN PURPOSE 10LB
- 1 lb SOUP GRAVY BASE BEEF
- 3 1/2 c. SOUP GRAVY BASE CHICKEN
Directions
- PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 375 F. OVEN
- 1. PLACE 2 LB (1 Quart) UNCOOKED RICE IN EACH GREASED PAN. POUR 1 1/4 Quart WATER OVER RICE IN EACH PAN; STIR.
- 2. WASH CHICKEN THOROUGHLY UNDER Cool RUNNING WATER. DRAIN WELL.
- PLACE AN EQUAL QUANTITY OF CHICKEN Proportionately OVER RICE AND WATER IN EACH PAN.
- 3. RECONSTITUTE Lowfat milk; HEAT TO JUST BELOW BOILING. Don't BOIL. Add in SOUP AND GRAVY BASE; STIR.
- 4. BLEND BUTTER Or possibly MARGARINE AND FLOUR TOGETHER.
- 5. STIR BUTTER Or possibly MARGARINE AND FLOUR Mix INTO Lowfat milk Mix; COOK Till THICKENED, STIRRING CONSTANTLY.
- 6. Add in DEHYDRATED ONION SOUP; MIX WELL. POUR AN EQUAL QUANTITY OF SAUCE OVER CHICKEN IN EACH PAN.
- 7. COVER; BAKE 1 1/4 Hrs.
- 8. REMOVE COVER; BAKE 30 Min Or possibly Till DONE (180 F.).
- NOTE:
- 1. IN STEP 2, 65 LB CHICKEN, BROILER-FRYER, CUT-UP, Or possibly 82 LBS CHICKEN BROILER-FRYER, QUARTERED MAY BE USED.
- NOTE:
- 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
- NOTE:
- 3. IN STEP 7, IF CONVECTION OVER IS USED, BAKE AT 350 F. 1 HOUR; IN STEP 8, BAKE 15 Min Or possibly Till TENDER.
- NOTE:
- 4. TWO NO. 10 SCOOPS MAY BE USED TO SERVE RICE. SEE RECIPE NO.
- SERVING SIZE: 2 Pcs P
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