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