Chicken Vega
By: Anonymous
Published: Thursday, February 11, 2010 - 4:32pm

Ingredients




gal WATER, WARM
quart WATER, HOT
82 pounds CHICKEN,WHOLE FZ
cup BUTTER PRINT SURE
pound MILK, DRY NON-FAT L HEAT
10 pounds RICE 10LB
pound FLOUR GEN PURPOSE 10LB
1 pound SOUP GRAVY BASE BEEF
cup SOUP GRAVY BASE CHICKEN

Preparation

1 PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 375 F. OVEN 2 PLACE 2 LB (1 QT) UNCOOKED RICE IN EACH GREASED PAN. POUR 1 1/4 QT WATER OVER RICE IN EACH PAN; STIR. 3 WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL. 4 PLACE AN EQUAL QUANTITY OF CHICKEN EVENLY OVER RICE AND WATER IN EACH PAN. 5 RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL. ADD SOUP AND GRAVY BASE; STIR. 6 BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER. 7 STIR BUTTER OR MARGARINE AND FLOUR MIXTURE INTO MILK MIXTURE; COOK UNTIL THICKENED, STIRRING CONSTANTLY. 8 ADD DEHYDRATED ONION SOUP; MIX WELL. POUR AN EQUAL QUANTITY OF SAUCE OVER CHICKEN IN EACH PAN. 9 COVER; BAKE 1 1/4 HOURS. 10 REMOVE COVER; BAKE 30 MINUTES OR UNTIL DONE (180 F.). 11 NOTE: 12 IN STEP 2, 65 LB CHICKEN, BROILER-FRYER, CUT-UP, OR 82 LBS CHICKEN BROILER-FRYER, QUARTERED MAY BE USED. 13 NOTE: 14 OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. 15 NOTE: 16 IN STEP 7, IF CONVECTION OVER IS USED, BAKE AT 350 F. 1 HOUR; IN STEP 8, BAKE 15 MINUTES OR UNTIL TENDER. 17 NOTE: 18 TWO NO. 10 SCOOPS MAY BE USED TO SERVE RICE. SEE RECIPE NO. 19 SERVING SIZE: 2 PIECES P