Recipe#735

Servings: YIELD: 100 Portions (2 Pans)
Portions: 2 Pieces plus 1/3 Cup Sauce
Pan Size: 18 by 24-inch Roasting Pans
Temperature: 325 degrees F. Oven

INGREDIENTS

12-16 (2 oz) cloves garlic, dry, minced
3 qt. (3 lb) onions, dry, sliced
1 1/2 qt. (2 lb) peppers, sweet, fresh, chopped
2 cups (1 lb) salad oil or shortening, melted
2 1/4 gal (19 lb 2 oz or 3-No. 10 cn) tomatoes, canned, crushed or chopped
10 1/2 cups (5 lb 13 oz or 3-No. 2 1/2 cn) soup and gravy base, chicken
1 gal. water, boiling
5 bay leaves, whole
2 1/4 tbsp. chili powder
2 tsp. oregano, ground
1/4 cup (2 1/2 oz) salt
50 lb. chicken, broiler-fryer, cut-up, thawed
3 qt. (3 lb) flour, wheat, general purpose, sifted
1/4 cup (2 1/2 oz) salt
2 tbsp. pepper, black
1 qt. (2 lb) shortening, melted or salad oil

INSTRUCTIONS

Saute garlic, onions, and peppers in salad oil or melted shortening until tender. Add tomatoes, tomato paste, Soup and Gravy base, water, bay leaves, chili powder, oregano, and 1/4 cup salt. Simmer 1 1/2 hours. Set aside.

Wash chicken thoroughly under cold running water. Drain well. Dredge chicken in mixture of flour, 1/4 cup salt, and pepper; shake off excess. Brown chicken in batches in shortening or salad oil; overlap in rows in pans. Pour 4 1/2 qt sauce over chicken in each pan. Cover; bake 1 hour or until chicken is tender.

NOTE: 1. 3 lb 5 oz dry onions A.P. will yield 3 lb sliced onions and 2 lb 7 oz fresh sweet peppers will yield 2 lb chopped peppers.
2. 72 lb chicken, broiler-fryer, whole (cut into quarters or eighths) or 72 lb chicken, broiler-fryer, quartered may be used.
3. Chicken may be browned in 365 degrees F. deep fat about 5 minutes or in a 400 degrees F.oven for 20 minutes.
4. Other sizes and types of pans may be used.