Country Style Chicken                           L.Meat, Fish, and Poultry No.153
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|Yield:  100 Portions                 Each Portion: 2 Pieces plus 1/3 Cup Gravy|
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|Pan Size: 18 by 24 inch Roasting Pan                       Temp.: 325 '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.                          |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose  |  3LB     | 3.00 Qrt | 2. Dredge chicken pieces in       |
|Salt                |       6OZ| 9.00 Tbsp|    mixture of flour, salt,        |
|Pepper, Black, Groun|          | 2.00 Tbsp|    pepper, and paprika; shake     |
|d                   |          |          |    off excess.                    |
|Paprika, Ground     |          | 1.00 Tbsp|                                   |
|--------------------|----------|----------|-----------------------------------|
|Shortening, Emulsifi|  2LB     | 1.00 Qrt | 3. Brown chicken in batches in    |
|ed                  |          |          |    shortening or salad oil;       |
|Hot Water           |          | 2.00 Qrt |    overlap in rows in pans.       |
|                    |          |          | 4. Add 1 qt water to wach pan;    |
|                    |          |          |    cover.                         |
|                    |          |          | 5. Bake 1 hour or until chicken   |
|                    |          |          |    is tender.                     |
|                    |          |          | 6. Remove chicken; reserve        |
|                    |          |          |    drippings for use in Step 7.   |
|                    |          |          |    Place chicken in serving       |
|                    |          |          |    pans.                          |
|--------------------|----------|----------|-----------------------------------|
|Stock, Beef or Chick|          | 1.00 Gal | 7. Add water to drippings to      |
|en                  |          |          |    make 1 gal. Add Soup and       |
|Stock, Beef or Chick|       4OZ| 0.67 Cup |    Gravy base; stir to dissolve.  |
|en                  |          |          |                                   |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, |      13OZ| 2.88 Cup | 8. Reconstitute milk; add to      |
|Milk Powder         |          |          |    drippings; mix; heat to a      |
|Warm Water          |          | 3.75 Qrt |    simmer.                        |
|--------------------|----------|----------|-----------------------------------|
|Shortening, Emulsifi|  1LB     | 2.00 Cup | 9. Blend shortening or salad oil  |
|ed                  |          |          |    and flour together; mix        |
|Flour, All Purpose  |  1LB     | 1.00 Qrt |    until smooth.                  |
|                    |          |          |10. Stir melted shortening or      |
|                    |          |          |    salad oil and flour mixture    |
|                    |          |          |    into stock; cook until         |
|                    |          |          |    thickened, stirring            |
|                    |          |          |    constantly.                    |
|                    |          |          |11. Serve gravy over chicken.      |
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NOTE:  1. In Step 1, 72 lb chicken, broiler-fryer, whole (cut into    
          quarters or eights) or 72 lb chicken broiler-fryer,         
          quartered may be used.                                      
       2. In Step 3, chicken may be browned in deep fat about 5       
          minutes at 350`F or in 400`F oven about 20 minutes.         
       3. Other sizes and types of pans may be used. See Recipe       
          A-25.