Baked Chicken and Gravy L.Meat, Fish, and Poultry No.149
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|Yield: 100 Portions Each Portion: 2 Pieces Chicken 1/3 Cup Gravy|
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|Pan Size: 18 by 26 inch Sheet Pan Temp.: 350 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Poultry, Chicken, Br| 50LB | | 1. Wash chicken thoroughly under |
|oiler, Quartered | | | cold running water. Drain |
| | | | well. |
|--------------------|----------|----------|-----------------------------------|
|Salt | 6OZ| 9.00 Tbsp| 2. Sprinkle pieces of chicken |
|Pepper, Black, Groun| | 2.00 Tbsp| with mixture of salt and |
|d | | | pepper; arrange on 4 sheet |
| | | | pans. |
|--------------------|----------|----------|-----------------------------------|
|Shortening, Emulsifi| 1LB | 2.00 Cup | 3. Pour melted shortening or |
|ed | | | salad oil evenly over chicken. |
| | | | 4. Bake 1 hour. |
|--------------------|----------|----------|-----------------------------------|
| | | | 5. Remove chicken; place an equal |
| | | | quantity of chicken in each |
| | | | roasting pan. Drain or skim |
| | | | off fat from drippings.Reserve |
| | | | drippings for use in Step 6. |
| | | | 6. Reserve fat for use in Step 8. |
|--------------------|----------|----------|-----------------------------------|
|Stock, Beef or Chick| 4OZ|10.00 Tbsp| 6. Reconstitute Soup and Gravy |
|en | | | Base with boiling water; add |
|Boiling Water | | 1.50 Gal | to chicken drippings; mix |
| | | | well. |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, | 7OZ| 1.33 Cup | 7. Reconstitute milk; add to |
|Milk Powder | | | stock mixture. Heat to |
|Cold Water | | 7.50 Cup | simmering temperature. |
|--------------------|----------|----------|-----------------------------------|
|Stock, Beef or Chick| 1LB 8OZ| 3.00 Cup | 8. Combine fat and flour; cook |
|en | | | over low heat until light |
|Flour, All Purpose | 1LB 8OZ| 1.50 Qrt | brown, about 5 minutes. |
| | | | 9. Stir browned fat and flour |
| | | | mixture into stock mixture; |
| | | | cook until thickened, |
| | | | stirring constantly. |
|--------------------|----------|----------|-----------------------------------|
|Paprika, Ground | | 1.00 Tbsp|10. Pour gravy evenly over chicken |
| | | | in each pan. Sprinkle with |
| | | | paprika. |
| | | |11. Bake 30 minutes or until |
| | | | chicken is browned. |
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NOTE: 2. Other sizes and types of pans may be used. See Recipe A-25.
VARIATION
1. BAKED CHICKEN WITH MUSHROOM GRAVY: Follow Steps 1 thru 9.
In Step 10, add 1 lb (1-jumbo cn) canned mushrooms (drained
and chopped) to gravy. Follow Step 11.
2. BAKED CHICKEN WITH MUSHROOM GRAVY (SOUP, CONDENSED, CREAM OF
MUSHROOM): Follow Steps 1 thru 5. Do not save fat drippings
in Step 5. Omit Steps 6 thru 9. Combine 12 lb 8 oz (4-No. 3
cyl cn) canned condensed cream of mushroom soup and 2 qt
water. Bring soup mixture to a boil. Follow Steps 10 & 11.
3. BAKED GOLDEN CHICKEN (SOUP, CONDENSED, CREAM OF CHICKEN):
Follow Steps 1 thru 5. Do not save fat and drippings in Step
5. Omit Steps 6 thru 9. Combine 12 lb 8 oz (4-No.3 cyl cn)
canned condensed cream of chicken soup and 2 qt water. Bring
soup mixture to a boil. Follow Steps 10 and 11.