Servings: 100 Portions (2 Pans)
Portions: 2 Pieces Plus 1/4 Cup Sauce Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 325 degrees F. Oven
50 lb. chicken, broiler-fryer, cut-up
3-1/2 quart (4 lb) flour, wheat, hard
1/2 cup (5 oz) salt
1 tablespoon pepper, black
1 quart (2 lb) shortening, melted
3 cups (1 lb) onions, dry, chopped
3 cups (1 lb) peppers, sweet, fresh, chopped
1 cup (8 oz) butter or margarine, melted
3 gallon Creole Sauce recipe, prepared
Wash chicken thoroughly under running water. Drain well. Dredge pieces in seasoned flour; shake off excess. Cook chicken in shortening until brown on both sides. Place browned chicken in pans. Sauté onions and peppers in butter or margarine; sprinkle over chicken in each pan. Pour 1-1/2 gallon of sauce over chicken in each pan. Cover pans Bake 1 1/4 hours or until tender.
NOTE:
65 lb chicken, broiler-fryer, whole, may be used. Cut into quarters or eights.
Chicken may be browned in deep fat about 5 minutes at 350 degrees F., or in 400 degrees F. oven about 20 minutes.