7 1/2 cup water
2 1/4 cup drippings & fat
2 gal drippings & water
82 lb chicken, whole fz
1 1/3 cup milk, dry non-fat l heat
1 1/8 lb flour gen purpose 10lb
1 cup soup gravy base chicken
2 cup shortening, 3lb
2 tbsp pepper black 1 lb cn
1 tbsp paprika ground
3 tbsp salt table 5lb
Directions
PAN: 18 BY 26-INCH SHEET PAN (5 EA)
: TEMPERATURE: 350 F. OVEN 18 BY 24-INCH ROASTING PAN (3 EA)
1. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL.
2. SPRINKLE PIECES OF CHICKEN WITH MIXTURE OF SALT AND PEPPER;
ARRANGE ON SHEET PANS.
3. POUR MELTED SHORTENING OR SALAD OIL EVENLY OVER CHICKEN.
4. BAKE 1 HOUR OR UNTIL DONE (180 F.)
5. REMOVE CHICKEN; PLACE AN EQUAL QUANTITY OF CHICKEN IN EACH
ROASTING PAN. DRAIN OR SKIM OFF FAT FROM DRIPPINGS. RESERVE DRIPPINGS
FOR USE IN STEP 6. RESERVE FAT FOR USE IN STEP 8.
6. RECONSTITUTE SOUP AND GRAVY BASE WITH DRIPPINGS AND BOILING
WATER; MIX WELL.
7. RECONSTITUTE MILK; ADD TO STOCK MIXTURE. HEAT TO A SIMMER.
8. COMBINE FAT AND FLOUR; COOK AT LOW HEAT UNTIL LIGHT BROWN, ABOUT 5
MINUTES.
9. STIR BROWNED FAT AND FLOUR MIXTURE INTO STOCK MIXTURE; COOK UNTIL
THICKENED, STIRRING CONSTANTLY.
10. ADD MUSHROOMS, DRAINED, CHOPPED TO GRAVY. POUR 3 1/2 QT GRAVY
EVENLY OVER CHICKEN IN EACH PAN. SPRINKLE WITH PAPRIKA.
11. BAKE 30 MINUTES OR UNTIL CHICKEN AND GRAVY ARE HEATED.
NOTE: 1. IN STEP 1, 65 LB CHICKEN, BROILER-FRYER, CUT UP OR 82 LB
CHICKEN, BROILER-FRYER, QUARTERED MAY BE USED.
NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500. Recipe Number: L14900
SERVING SIZE: 2 PIECES O
Servings: 100 servings
Baked Chicken & Gravy Recipe brought to you by Recipe Ideas
Categories: Chicken; Gravies; Poultry
The History of Recipes
Experts have proved the existence of recipes far back into antiquity, in fact as far back into recorded history as the early Egyptians, and maybe further still. In practice though, generally, these old cook books were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to food historians is a collection of tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. As we move into Roman times 25BC a man called Apicius compiled a few scripts which described recipes prepared by wealthy roman citizens. In his scrolls, Apicius recounts how the meals were separated into hors d`oeuvre, main course and desserts, something that is very familiar to us today. Additionally, he tells us how the cooks of his times made use of a wide range of aromatic flavours, including a few that will be familiar to modern chefs for example thyme, mint and asafoetida. Moving on, there are two interesting cookery books published in the 1300s : a cookery book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these are not about the indian curry that appears on menues today, but rather recipes for the types of meals served to the nobility of the time. Later, in the 15th century, the Crusaders brought back many new foods and spices from Arab countries, such as coriander, parsley, basil and rosemary. These new culinary innovations prompted an increase in books on cookery, some of which still exist in private libraries. By the advent of the 1900s, recipe publications are increasing in popularity as a result of more people being able to read, more spare time and having more money to spend. The revolution that is television brought us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Baked Chicken & Gravy recipe.
