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PAN: 18 BY 26-INCH SHEET PAN (5 EA) TEMPERATURE: 350 F. OVEN 18 BY 24-INCH ROASTING PAN (3 EA)
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1.
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WASH CHICKEN THOROUGHLY UNDER Cool RUNNING WATER.
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DRAIN WELL.
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2.
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SPRINKLE Pcs OF CHICKEN WITH Mix OF SALT AND PEPPER; ARRANGE ON SHEET PANS.
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3.
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POUR MELTED SHORTENING Or possibly SALAD OIL Proportionately OVER CHICKEN.
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4.
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BAKE 1 HOUR Or possibly Till DONE (180 F.)
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5.
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REMOVE CHICKEN; PLACE AN EQUAL QUANTITY OF CHICKEN IN EACH ROASTING PAN.
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DRAIN Or possibly SKIM OFF FAT FROM DRIPPINGS.
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RESERVE DRIPPINGS FOR USE IN STEP
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6.
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RESERVE FAT FOR USE IN STEP 8.
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6.
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RECONSTITUTE SOUP AND GRAVY BASE WITH DRIPPINGS AND BOILING WATER; MIX WELL.
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7.
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RECONSTITUTE Lowfat milk; Add in TO STOCK Mix.
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HEAT TO A SIMMER.
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8.
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COMBINE FAT AND FLOUR; COOK AT LOW HEAT Till LIGHT BROWN, ABOUT 5 Min.
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9.
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STIR BROWNED FAT AND FLOUR Mix INTO STOCK Mix; COOK Till THICKENED, STIRRING CONSTANTLY.
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10.
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Add in MUSHROOMS, Liquid removed, Minced TO GRAVY.
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POUR 3 1/2 Quart GRAVY Proportionately OVER CHICKEN IN EACH PAN.
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SPRINKLE WITH PAPRIKA.
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11.
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BAKE 30 Min Or possibly Till CHICKEN AND GRAVY ARE HEATED.
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NOTE:
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1.
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IN STEP 1, 65 LB CHICKEN, BROILER-FRYER, CUT UP Or possibly 82 LB CHICKEN, BROILER-FRYER, QUARTERED MAY BE USED.
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NOTE:
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2.
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OTHER SIZES AND TYPES OF PANS MAY BE USED.
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SEE RECIPE NO.
