Recipe#737

Servings: YIELD: 100 Portions
Portions: 2 Pieces Chicken plus 1/3 Cup Gravy
Pan Size: 18 by 26-inch Sheet Pan (4)
Temperature: 350 degrees F. Oven

INGREDIENTS

50 lb chicken, broiler-fryer, cut-up, thawed
9 tbsp. (6 oz) salt
2 tbsp. (1/2 oz) pepper, black
2 cups (1 lb) shortening, melted or salad oil
10 tbsp. 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 1/2 qt. (1 lb 8 oz) flour, wheat, general purpose, sifted
1 tbsp. paprika

INSTRUCTIONS

Wash chicken thoroughly under cold running water. Drain well. Sprinkle pieces of chicken with mixture of salt and pepper; arrange on 4 sheet pans. Pour melted shortening or salad oil evenly over chicken. Bake 1 hour. Remove chicken; place an equal quantity of chicken in each roasting pan. Drain or skim off fat from drippings. Reserve drippings; set aside. Reserve fat; set aside. Reconstitute Soup and Gravy base with boiling water; add to chicken drippings, mix well. Reconstitute milk with 7 1/2 cups water; add to stock mixture. Heat to simmering temperature. Combine fat and flour; cook over low heat until light brown, about 5 minutes. Stir browned fat and flour mixture into stock mixture; cook until thickened, stirring constantly. Pour gravy evenly over chicken in each pan. Sprinkle with paprika. Bake 30 minutes or until chicken is browned.

NOTE: 72 lb chicken, broiler-fryer, whole (cut into quarters or eighths) or 72 lb chicken, broiler-fryer, quartered may be used.
2. Other sizes and types of pans may be used.