Chicken Cacciatore L.Meat, Fish, and Poultry No.148
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|Yield: 100 Portions Each Portion: 2 Pieces plus 1/3 Cup Sauce|
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|Pan Size: 18 by 24 inch Roasting Pan Temp.: 325 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Garlic | 2OZ|14.00 EA | 1. Saute garlic, onions and |
|Dehydrated Onions | 3LB | 3.00 Qrt | peppers in salad oil or |
|Peppers, Sweet | 2LB | 1.50 Qrt | melted shortening until tender |
|Salad Oil | 1LB | 2.00 Cup | |
|--------------------|----------|----------|-----------------------------------|
|Tomatoes, Crushed | 19LB 2OZ| 2.25 Gal | 2. Add tomatoes, tomato paste, |
| | | | Soup and Gravy base, water, |
| | | | bay leaves, chili powder, salt |
| | | | oregano. Simmer 1 1/2 hrs. Set |
| | | | aside for use in Step 5. |
|--------------------|----------|----------|-----------------------------------|
|Tomato Paste | 5LB 13OZ|10.50 Cup | |
|Stock, Beef or Chick| 4OZ|10.00 Tbsp| |
|en | | | |
|Boiling Water | | 1.00 Gal | |
|Bay Leaves | | 5.00 EA | |
|Chili Powder | | 2.25 Tbsp| |
|Oregano, Chopped | | 2.00 Tspn| |
|Salt | 3OZ| 0.25 Cup | |
|--------------------|----------|----------|-----------------------------------|
|Poultry, Chicken, Br| 50LB | | 3. Wash chicken thoroughly |
|oiler, Quartered | | | under cold running water. |
| | | | Drain well. |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 3LB | 3.00 Qrt | 4. Dredge chicken in mixture of |
|Salt | 3OZ| 0.25 Cup | flour, salt, and pepper; |
|Pepper, Black, Groun| | 2.00 Tbsp| shake off excess. |
|d | | | |
|--------------------|----------|----------|-----------------------------------|
|Shortening, Emulsifi| 2LB | 1.00 Qrt | 5. Brown chicken in batches in |
|ed | | | shortening or salad oil; over- |
| | | | lap in rows in pans. Pour |
| | | | 4 1/2 qt sauce over chicken in |
| | | | each pan. |
| | | | 6. Cover; bake 1 hour or until |
| | | | chicken is tender. |
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NOTE: 1. In Step 1, 6 oz (2 cups) dehydrated onions and 5 1/2 oz
(4 1/4 cups) dehydrated green peppers (See Recipe A-11) or
2lb (1 1/2qt) frozen, diced, green peppers may be used.
2. In Step 1, 3 lb 5 oz dry onions A.P. will yield 3 lb sliced
onions and 2 lb 7 oz fresh sweet peppers will yield 2 lb
chopped peppers.
3. In Step 3, 72 lb chicken, broiler-fryer, whole (cut into
quarters or eighths) or 72 lb chicken, broiler-fryer,
quartered may be used.
4. In Step 5, chicken may be browned in 365`F. deep fat about
5 minutes or in a 400`F oven for 20 minutes.
5. Other sizes and types of pans may be used. See Recipe A-25.
VARIATION
1. CHICKEN CACCIATORE (SAUCE MIX, TOMATO, BASIC): Follow Step
1. Omit ingredients in Step 2. Use 4 lb (4-No. 2 1/2 cn)
canned Sauce Mix, Tomato Basic; combine with 1 gal cold
water. Mix until smooth. Add to 1 1/2 gal boiling water,
stirring constantly. CONTINUED.
2. CHICKEN CACCIATORE (SAUCE MIX, TOMATO, BASIC): CONTINUED:
Cook over medium heat until sauce comes to a boil. Simmer
1 minute or until thickened; stir as necessary. Add to
sauteed vegetables. Follow Steps 3 thru 6.