Chicken Vega L.Meat, Fish, and Poultry No.145
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|Yield: 100 Portions Each Portion: 2 Pieces plus 3/4 Cup Rice|
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|Pan Size: 18 by 24 inch Roasting Pan Temp.: 375 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Rice, Whole | 10LB | 1.25 Gal | 1. Place 2 lb 8 oz (1 1/4 qt) |
|Hot Water | | 1.50 Gal | uncooked rice in each pan. |
| | | | Pour 1 1/2 qt water over rice |
| | | | in each pan and stir. |
|--------------------|----------|----------|-----------------------------------|
|Poultry, Chicken, Br| 50LB | | 2. Wash chicken thoroughly under |
|oiler, Quartered | | | cold running water.Drain well. |
| | | | Place an equal quantity of |
| | | | chicken evenly over rice and |
| | | | water in each pan. |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, | 1LB 10OZ| 5.75 Cup | 3. Reconstitute milk; heat to |
|Milk Powder | | | just below boiling. DO NOT |
|Warm Water | | 7.50 Qrt | BOIL. Add Soup and Gravy base; |
|Stock, Beef or Chick| 1LB 8OZ| 3.50 Cup | stir. |
|en | | | |
|--------------------|----------|----------|-----------------------------------|
|Margarine | 1LB 8OZ| 3.00 Cup | 4. Blend butter or margarine and |
|Flour, All Purpose | 1LB 2OZ| 4.50 Cup | flour together. |
| | | | 5. Stir butter or margarine and |
| | | | flour mixture into milk |
| | | | mixture; cook until thickened, |
| | | | stirring constantly. |
| | | | 6. Pour 2 qt thickened sauce over |
| | | | chicken in each pan. |
|--------------------|----------|----------|-----------------------------------|
|Soup, Dehydrated, On| 1LB | 3.50 Cup | 7. Sprinkle 4 oz dehydrated onion |
|ion | | | soup evenly over ingredients |
| | | | in each pan. |
| | | | 8. Cover; bake 1 1/4 hours. |
| | | | 9. Remove cover; bake 30 minutes |
| | | | more or until chicken is |
| | | | tender. |
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NOTE: 1. In Step 2, 72 lb chicken, broiler-fryer, whole (cut into
quarters and eighths) or 72 lb chicken, broiler-fryer,
quartered may be used.
2. Othe sizes and types of pans may be used. See Recipe A-25.