Recipe - Baked Golden Chicken (Sou

2 Three fourths qt WATER
82 pound CHICKEN;WHOLE FZ
17 One fourth pound SOUP CHICKEN NOODLE
2 cup SHORTENING; 3LB
2 tablespoon PEPPER BLACK 1 LB CN
1 tablespoon PAPRIKA GROUND

PAN: 18 BY 26INCH SHEET PAN (5 EA) TEMPERATURE: 350 F. OVEN
18 BY 24INCH ROASTING PAN (3 EA)

1. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL.

2. SPRINKLE PIECES OF CHICKEN WITH PEPPER; ARRANGE ON SHEET PAN.

3. POUR MELTED SHORTENING OR SALAD OIL EVENLY OVER CHICKEN.

4. BAKE 1 HOUR OR UNTIL DONE (180 F.).

5. REMOVE CHICKEN; PLACE AN EQUAL QUANTITY OF CHICKEN IN EACH ROASTING
PAN.
DRAIN OR SKIM OFF FAT FROM DRIPPINGS.

6. COMBINE SOUP AND 2 Three fourths QUARTS WATER. BRING SOUP MIXTURE TO A BOIL.

7. POUR 3 One half QT GRAVY EVENLY OVER CHICKEN IN EACH PAN. SPRINKLE WITH
PAPRIKA.

8. BAKE 30 MINUTES OR UNTIL CHICKEN AND GRAVY ARE HEATED.

NOTE: 1. IN STEP 1, 65 LB CHICKEN, BROILERFRYER, CUTUP OR 82 LB
CHICKEN,
BROILERFRYER, QUARTERED MAY BE USED.

NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.

Recipe Number: L14903

SERVING SIZE: 2 PIECES C

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.