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Add a photoServings: 12
Ingredients
- 2 3/4 quart WATER
- 82 lb CHICKEN,WHOLE FZ
- 2 c. SHORTENING, 3LB
- 2 Tbsp. PEPPER BLACK 1 LB CN
- 1 Tbsp. PAPRIKA Grnd
Directions
- PAN: 18 BY 26-INCH SHEET PAN (5 EA) TEMPERATURE: 350 F. OVEN 18 BY 24-INCH ROASTING PAN (3 EA)
- 1. WASH CHICKEN THOROUGHLY UNDER Cool RUNNING WATER. DRAIN WELL.
- 2. SPRINKLE Pcs OF CHICKEN WITH PEPPER; ARRANGE ON SHEET PANS.
- 3. POUR MELTED SHORTENING Or possibly SALAD OIL Proportionately OVER CHICKEN.
- 4. BAKE 1 HOUR Or possibly Till DONE (180 F.).
- 5. REMOVE CHICKEN; PLACE AN EQUAL QUANTITY OF CHICKEN IN EACH ROASTING PAN.
- DRAIN Or possibly SKIM OFF FAT FROM DRIPPINGS.
- 6. COMBINE SOUP WITH 2 3/4 Quarts OF WATER. BRING SOUP Mix TO A BOIL.
- 7. POUR 3 1/2 Quart SOUP Proportionately OVER CHICKEN IN EACH PAN. SPRINKLE WITH PAPRIKA.
- 8. BAKE 30 Min Or possibly Till CHICKEN AND GRAVY ARE HEATED.
- NOTE:
- 1. IN STEP 2, 65 LB CHICKEN, BROILER-FRYER, CUT-UP Or possibly 82 LB CHICKEN,BROILER-FRYER, QUARTERED MAY BE USED.
- NOTE:
- 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
- SERVING SIZE: 2 Pcs C
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