Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

7 1/2 c WATER
2 1/4 c DRIPPINGS FAT
2 ga DRIPPINGS WATER
82 lb CHICKEN;WHOLE FZ
1 1/3 c MILK; DRY NON-FAT L HEAT
1 1/8 lb FLOUR GEN PURPOSE 10LB
1 c SOUP GRAVY BASE CHICKEN
2 c SHORTENING; 3LB
2 tb PEPPER BLACK 1 LB CN
1 tb PAPRIKA GROUND
3 tb SALT TABLE 5LB

PAN: 18 BY 26-INCH SHEET PAN (5 EA)
: TEMPERATURE: 350 F. OVEN 18 BY 24-INCH ROASTING PAN (3 EA)

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

2. SPRINKLE PIECES OF CHICKEN WITH MIXTURE OF SALT AND PEPPER;
ARRANGE ON SHEET PANS.

3. POUR MELTED SHORTENING OR SALAD OIL EVENLY OVER CHICKEN.

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

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. RESERVE FAT FOR USE IN STEP 8.

6. RECONSTITUTE SOUP AND GRAVY BASE WITH DRIPPINGS AND BOILING
WATER; MIX WELL.

7. RECONSTITUTE MILK; ADD TO STOCK MIXTURE. HEAT TO A SIMMER.

8. COMBINE FAT AND FLOUR; COOK AT LOW HEAT UNTIL LIGHT BROWN, ABOUT 5
MINUTES.

9. STIR BROWNED FAT AND FLOUR MIXTURE INTO STOCK MIXTURE; COOK UNTIL
THICKENED, STIRRING CONSTANTLY.

10. ADD MUSHROOMS, DRAINED, CHOPPED TO GRAVY. POUR 3 1/2 QT GRAVY
EVENLY OVER CHICKEN IN EACH PAN. SPRINKLE WITH PAPRIKA.

11. BAKE 30 MINUTES OR UNTIL CHICKEN AND GRAVY ARE HEATED.

NOTE: 1. IN STEP 1, 65 LB CHICKEN, BROILER-FRYER, CUT UP OR 82 LB
CHICKEN, BROILER-FRYER, QUARTERED MAY BE USED.

NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500. Recipe Number: L14900

SERVING SIZE: 2 PIECES O

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