Creole Chicken
By: Anonymous
Published: Thursday, February 11, 2010 - 10:01pm

Ingredients




1 cup WATER
82 pounds CHICKEN,WHOLE FZ
1 cup BUTTER PRINT SURE
pound CELERY FRESH
quart TOMATOES # 10 CAN
1 pound ONIONS DRY
pound ONIONS DRY
1 pound PEPPER SWT GRN FRESH
pound PEPPER SWT GRN FRESH
1 cup FLOUR GEN PURPOSE 10LB
cup SUGAR, GRANULATED 10 LB
cup SHORTENING, 3LB
1 tablespoon PEPPER BLACK 1 LB CN
1 tablespoon PEPPER BLACK 1 LB CN
2 tablespoons WORCESTERSHIRE SAUCE
cup SALT TABLE 5LB
teaspoon SALT TABLE 5LB

Preparation

1 PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. DEEP FAT 325 F. OVEN 2 PREPARE DOUBLE RECIPE FOR CREOLE SAUCE RECIPE NO. O00500. SET ASIDE FOR USE IN STEP 7. 3 WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL. 4 DREDGE CHICKEN PIECES IN MIXTURE OF FLOUR, SALT, AND PEPPER; SHAKE OFF EXCESS. 5 BROWN CHICKEN IN DEEP FAT 5 MINUTES. 6 PLACE CHICKEN IN PANS. 7 SAUTE ONIONS AND PEPPERS IN BUTTER OR MARGARINE UNTIL TENDER; SPRINKLE AN EQUAL QUANTITY OVER CHICKEN IN EACH PAN. 8 POUR EQUAL QUANTITY CREOLE SAUCE OVER CHICKEN IN EACH PAN. 9 BAKE 1 HOUR OR UNTIL TENDER. 10 NOTE: 11 IN STEP 1, 65 LB CHICKEN, BROILER-FRYER, CUT-UP OR 82 LB CHICKEN, BROILER-FRYER, QUARTERED MAY BE USED. 12 NOTE: 13 IN STEP 3, CHICKEN MAY BE BROWNED IN 400 F. OVEN ABOUT 20 MINUTES. 14 NOTE: 15 IN STEP 5, 2 OZ (2/3 CUP) DEHYDRATED ONIONS AND 2 1/2 OZ (2 CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) OR 1 LB (3 CUPS) FROZEN, DICED, GREEN PEPPERS MAY BE USED. 16 NOTE: 17 IN STEP 5, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONION AND 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB CHOPPED PEPPERS. 18 NOTE: 19 ONE-NO. 16 SCOOP MAY BE USED FOR SAUCE. SEE RECIPE NO. 20 SERVING SIZE: 2 PIECES P