Recipe - Country Style Chicken (Ma

3 Three fourths qt WATER; WARM
2 qt WATER; HOT
1 ga DRIPPINGS & WATER
82 pound CHICKEN;WHOLE FZ
2 7/8 cup MILK; DRY NONFAT L HEAT
1 pound FLOUR GEN PURPOSE 10LB
3 pound FLOUR GEN PURPOSE 10LB
2/3 cup SOUP GRAVY BASE CHICKEN
1 pound SHORTENING; 3LB
2 tablespoon PEPPER BLACK 1 LB CN
1 tablespoon PAPRIKA GROUND
6 tablespoon SALT TABLE 5LB

PAN: 18 BY 24INCH ROASTING PAN TEMPERATURE: 350 F. DEEP FAT
325 F. OVEN

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

2. DREDGE CHICKEN PIECES IN MIXTURE OF FLOUR, SALT, PEPPER, AND PAPRIKA;
SHAKE OFF EXCESS.

3. DEEP FAT FRY CHICKEN 5 MINUTES. OVERLAP IN ROWS AND PANS.

4. ADD ABOUT 2 Three fourths CUPS WATER TO EACH PAN; COVER.

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

6. REMOVE CHICKEN; RESERVE DRIPPINGS FOR USE IN STEP 7. PLACE CHICKEN IN
SERVING PANS. KEEP HOT UNTIL SERVED.

7. ADD WATER TO DRIPPINGS TO MAKE 1 GAL. ADD SOUP AND GRAVY BASE; STIR TO
DISSOLVE.

8. RECONSTITUTE MILK; ADD TO DRIPPINGS; MIX; HEAT TO A SIMMER.

9. BLEND SHORTENING OR SALAD OIL AND FLOUR TOGETHER; MIX UNTIL SMOOTH.

10. STIR MELTED SHORTENING OR SALAD OIL AND FLOUR MIXTURE INTO STOCK; COOK
UNTIL THICKENED, STIRRING CONSTANTLY.

11. SERVE GRAVY WITH CHICKEN.

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

NOTE: 2. IN STEP 3, CHICKEN MAY BE BROWNED IN 400 F. OVEN 20 MINUTES.

NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.
Recipe Number: L15300

SERVING SIZE: 2 PIECES P

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