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Baked Chicken and Gravy Recipe
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To make Baked Chicken and Gravy you will need
Ingredients
| 7 1/2 | cups | WATER | | 2 1/4 | cups | DRIPPINGS & FAT | | 2 | gallons | DRIPPINGS & WATER | | 82 | pounds | CHICKEN;WHOLE FZ | | 1 1/3 | cups | MILK; DRY NON-FAT L HEAT | | 1 1/8 | pounds | FLOUR GEN PURPOSE 10LB | | 1 | cup | SOUP GRAVY BASE CHICKEN | | 2 | cups | SHORTENING; 3LB | | 2 | tablespoons | PEPPER BLACK 1 LB CN | | 1 | tablespoon | PAPRIKA GROUND | | 3 | tablespoons | SALT TABLE 5LB | | PAN: | 18 | BY 26-INCH SHEET PAN (5 EA) TEMPERATURE: 350 F. OVEN |
Instructions
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.
Enjoy your Baked Chicken and Gravy
How much is in a cup?
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Sun 17 Aug 2008
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