Recipe#714

Servings: YIELD: 100 Portions
Portions: 2 Pieces Chicken plus 1/2 Cup Gravy Each
Pan Size: 18 by 26-inch Sheet Pan (4) or 18 by 24-inch Roasting Pan (2)
Temperature: 350 degree F. Oven

INGREDIENTS

50 lb chicken, broiler-fryer, cut-up
9 tbsp. (6 oz) salt
2 tbsp. (1/2 oz) pepper, black
2 cups (1 lb) shortening, melted
2/3 cup (4 oz or 1/6-No. 2 1/2 cn) soup and gravy base, chicken
1 1/2 gal. water, boiling
1 1/3 cups (6 1/2 oz) milk, nonfat, dry
7 1/2 cups water
3 cups (1 lb 8 oz) clear fat from drippings
1 3/4 qt. (1 lb 8 oz) flour, wheat, pastry, sifted
1 tbsp. paprika

INSTRUCTIONS

Wash chicken thoroughly under cold running water. Drain well. Sprinkle pieces of chicken with salt and pepper; arrange on 4 sheet pans. Pour melted shortening evenly over chicken. Bake 1 hour. Remove chicken; place in roasting pans. Drain or skim off fat from drippings. Reserve drippings; set aside. Reserve fat; set aside.

Reconstitute soup and gravy base with 1 1/2 gal boiling water; add to meat drippings, mix well. Reconstitute milk and 7 1/2 cups water; add to stock mixture. Heat to simmering temperature. Mix fat and flour to make a roux; cook over low heat on top of range until roux is a light brown, about 5 minutes. Stir roux into stock mixture; cook until thickened, stirring constantly. Pour gravy evenly over chicken in each pan. Sprinkle with paprika. Bake 30 minutes until chicken is brown.

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