Servings: 100 Portions (2 Pans)
Portions: 2 Pieces plus 1/3 Cup Gravy Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 325 degrees F. Oven
50 lb. chicken, broiler-fryer, cut-up, thawed
3 quart (3 lb) flour, wheat, general purpose, sifted
9 tablespoon salt
2 tablespoon pepper, black
1 tablespoon paprika, ground
1 quart (2 lb) shortening, melted or salad oil
2 quart water, hot
1 gallon drippings and water, hot
2/3 cup (4 oz or 1/6-No. 2-1/2 can) soup and Gravy base, chicken
2 7/8 cups (13 oz) milk, nonfat, dry
3 3/4 quart water, warm
2 cups (1 lb) shortening, melted or salad oil
1 quart (1 lb) flour, wheat, general purpose, sifted
Wash chicken thoroughly under cold running water Drain well. Dredge chicken pieces in mixture of 3 quart flour, salt, pepper, and paprika; shake off excess. Brown chicken in batches in 1 quart shortening or salad oil; overlap in rows in pans. Add 1 quart hot water to each pan; cover. Bake 1 hour or until chicken is tender. Remove chicken; reserve drippings; set aside. Place chicken in serving pans. Add water to drippings to make 1 gallon Add Soup and Gravy base; stir to dissolve. Reconstitute milk and 3 3/4 warm water; add to drippings; mix; heat to a simmer. Blend 2 cups shortening or salad oil and 1 quart flour together; mix until smooth. Stir melted shortening or salad oil and flour mixture into stock; cook until thickened, stirring constantly. Serve gravy over chicken.
NOTE:
72 lb chicken, broiler-fryer, whole (cut into quarters or eighths) or 72 lb chicken broiler-fryer, quartered may be used.
Chicken may be browned in deep fat about 5 minutes at 350 degrees F. or in 400 degrees F. oven about 20 minutes.
Other sizes and types of pans may be used.