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
Transcribed cooking instructions as a concept can be traced back into distant history, at least as far back into recorded history as ancient Egypt, and possibly even further. Having said that, sadly, these ancient cookbooks were just basic hieroglyphic recipes for preparing meals.
During the time of the Romans a man called Apicius compiled some documents describing recipes enjoyed by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into appetizers, main course and afters, something we still use today. This early Roman chef informs us how the ancient Romans were skilled in the use of a wide range of herbs and spices, including some familiar names such as thyme, fennel and parsley. Later on, in the 15th century, people returning from the crusades brought back many foods, spices and herbs from the Middle-East, including spices like basil and coriander. The introduction of these new herbs and spices led to an increase in cookery books, most of which still exist in private collections. The TV revolution gave us cooking programs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes just like those on our site. |
We hope you enjoy this Baked Chicken & Gravy recipe.
