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
We can follow the history of written recipes back into history, in fact as far back into recorded history as pharonic Egypt, and potentially, even further back. Interesting though that maybe, in the main part, these ancient recipes were just very basic pictorial recipes for meal preparation.
In fact, the most ancient recipe found, according to academics are some clay tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. Later, there are a couple of books which were published in the fourteenth century : a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these two books are not about the spicy food that is familiar to us all today, but rather accounts of the types of meals cooked for the nobility of that time. For the decades that followed, the wealthy families of Wesstern Europe strove to serve the most extravagent meals, and as a result the best chefs and their collection of recipes were at a premium. Even so, it was during the nineteenth century the formal cooking and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, verifying, and publishing the recipes that were being prepared for the better households. By the time we get to the 20th century, recipe publications are greatly in demand mostly as a result of increased literacy, people having increased leisure time and having more disposable income. The arrival of television brought us TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting us all to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this Baked Chicken & Gravy recipe.
