Recipe#711

Servings: YIELD: 100 Portions (4 Pans)
Portions: 2 Pieces plus 3/4 Cup Rice
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 375 degrees F. Oven

INGREDIENTS

1 1/4 gal. (10 lb) rice, long grain
1 1/2 gal. water, hot
50 lb. chicken, broiler-fryer, cut-up
5 3/4 cups (1 lb 10 oz) milk, nonfat, dry
7 1/2 qt. water, warm
3 1/2 cups (1 lb 8 oz or 1-No. 2 1/2 cn) soup and gravy base, chicken
3 cups (1 lb 8 oz) butter or margarine, melted
1 1/4 qt. (1 lb 2 oz) flour, wheat, pastry, sifted
3 1/2 cups (1 lb or 1-No. 2 1/2 cn) soup, dehydrated, onion

INSTRUCTIONS

Place 2 1/2 lb uncooked rice in each pan. Pour 1 1/2 qt water over rice in each pan and stir. Wash chicken thoroughly under cold running water. Drain. Place 12 1/2 lb of chicken evenly over rice and water in each pan. Reconstitute milk and warm water; heat to just below boiling. DO NOT BOIL. Add soup and gravy base and stir. Blend fat and flour together to make a roux. Stir roux into milk mixture; cook until thickened, stirring constantly. Pour 2 qt thickened sauce over chicken in each pan. Sprinkle 4 oz soup, dehydrated, onion evenly over ingredients in each pan. Cover and bake 1 hour 15 minutes. Remove cover and bake 30 minutes more or until chicken is tender.

NOTE: 1. 65 lb chicken, broiler-fryer, quartered or whole, may be used. Cut whole chicken into quarters or eighths.
2. 2 gal other types of milk may be substituted for nonfat dry milk and water.