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Baked Ckicken and Rice Recipe
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To make Baked Ckicken and Rice you will need
Ingredients
| 3 3/4 | quarts | WATER; WARM | | 3 1/4 | gallons | WATER | | 7 1/2 | quarts | WATER; COLD | | 2 | gallons | STOCK; CHICKEN | | 1 | pound | BUTTER PRINT SURE | | 13 | ounces | MILK; DRY NON-FAT L HEAT | | 1 | tablespoon | GARLIC DEHY GRA | | 6 | pounds | RICE 10LB | | 2 | pounds | BREAD SNDWICH 22OZ #51 | | 1 3/4 | pounds | FLOUR GEN PURPOSE 10LB | | 1 1/2 | cups | SOUP GRAVY BASE CHICKEN | | 1 1/2 | pounds | SHORTENING; 3LB | | 1 | tablespoon | PEPPER BLACK 1 LB CN | | 1 | ounce | SALT TABLE 5LB | | PAN: | 18 | BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN |
Instructions
1. USE 4 LB 8 OZ (3 3/5-NO. 10 CN) CANNED, DEHYDRATED COOKED CHICKEN.
BRING
3 1/4 GAL WATER TO A BOIL. REMOVE FROM HEAT, ADD 12 OZ (1 1/2 CUPS) CANNED
SOUP AND GRAVY BASE, CHICKEN AND CHICKEN. STIR; COVER; LET STAND 2O MINUTES
OR UNTIL CHICKEN HAS REHYDRATED.
2. COMBINE RICE, SALT AND WATER. BRING TO A BOIL, STIRRING OCCASIONALLY.
COVER TIGHTLY; REDUCE HEAT; SIMMER 20 TO 25 MINUTES. DO NOT STIR. SET ASIDE
FOR USE IN STEP 10.
3. BLEND SHORTENING AND FLOUR TOGETHER; MIX UNTIL SMOOTH.
4. DRAIN CHICKEN; RESERVE STOCK.
5. GRADUALLY ADD SHORTENING OR SALAD OIL AND FLOUR MIXTURE TO STOCK,
STIRRING
CONSTANTLY; HEAT TO BOILING POINT. BOIL 2 MINUTES, STIRRING FREQUENTLY TO
PREVENT STICKING.
6. RECONSTITUTE MILK.
7. ADD MILK, PEPPER AND GARLIC TO STOCK MIXTURE, STIRRING CONSTANTLY. COOK
UNTIL SMOOTH AND THICKENED.
8. COMBINE CHICKEN AND RICE. PLACE ABOUT 2 GAL CHICKEN-RICE MIXTURE INTO
EACH GREASED PAN.
9. POUR ABOUT 2 GAL SAUCE OVER CHICKEN-RICE MIXTURE IN EACH PAN. MIX WELL.
10. COMBINE CRUMBS AND BUTTER OR MARGARINE. SPRINKLE CRUMBS OVER CHICKEN
AND RICE IN EACH PAN.
11. BAKE 45 MINUTES OR UNTIL BROWNED.
NOTE: 1. IN STEPS 3 AND 4, REFRIGERATE STOCK AND CHICKEN IF NOT USED
IMMEDIATELY.
NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USE. SEE RECIPE NO. A-25.
NOTE: 3. TWO-NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A-4.
Enjoy your Baked Ckicken and Rice
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Sun 24 Aug 2008
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