Baked Chicken and Gravy
By: Anonymous
Published: Tuesday, December 1, 2009 - 12:36am

Ingredients




7 1/2 cups WATER
2 1/4 cups DRIPPINGS & FAT
2 gal DRIPPINGS & WATER
82 pounds CHICKEN,WHOLE FZ
 cups MILK, DRY NON-FAT L HEAT
1 1/8 pounds FLOUR GEN PURPOSE 10LB
1 cup SOUP GRAVY BASE CHICKEN<
2 cups SHORTENING, 3LB
2 pounds tbl PEPPER BLACK 1  CN
1 tablespoon PAPRIKA GROUND
3 tablespoons SALT TABLE 5LB

Preparation

1 PAN: 18 BY 26-INCH SHEET PAN (5 EA) TEMPERATURE: 350 F. OVEN 18 BY 24-INCH ROASTING PAN (3 EA) 2 1. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL. 3 2. SPRINKLE PIECES OF CHICKEN WITH MIXTURE OF SALT AND PEPPER; ARRANGE ON SHEET PANS. 4 3. POUR MELTED SHORTENING OR SALAD OIL EVENLY OVER CHICKEN. 5 4. BAKE 1 HOUR OR UNTIL DONE (180 F.) 6 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 7 6. RESERVE FAT FOR USE IN STEP 8. 8 6. RECONSTITUTE SOUP AND GRAVY BASE WITH DRIPPINGS AND BOILING WATER; MIX WELL. 9 7. RECONSTITUTE MILK; ADD TO STOCK MIXTURE. HEAT TO A SIMMER. 10 8. COMBINE FAT AND FLOUR; COOK AT LOW HEAT UNTIL LIGHT BROWN, ABOUT 5 MINUTES. 11 9. STIR BROWNED FAT AND FLOUR MIXTURE INTO STOCK MIXTURE; COOK UNTIL THICKENED, STIRRING CONSTANTLY. 12 10. ADD MUSHROOMS, DRAINED, CHOPPED TO GRAVY. POUR 3 1/2 QT GRAVY EVENLY OVER CHICKEN IN EACH PAN. SPRINKLE WITH PAPRIKA. 13 11. BAKE 30 MINUTES OR UNTIL CHICKEN AND GRAVY ARE HEATED. 14 NOTE: 15 1. IN STEP 1, 65 LB CHICKEN, BROILER-FRYER, CUT UP OR 82 LB CHICKEN, BROILER-FRYER, QUARTERED MAY BE USED. 16 NOTE: 17 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. 18 SERVING SIZE: 2 PIECES O