Baked Golden Chicken (Soup Concentrate)

Directions

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 Cool RUNNING WATER. DRAIN WELL.
3. 2. SPRINKLE Pcs OF CHICKEN WITH PEPPER; ARRANGE ON SHEET PAN.
4. 3. POUR MELTED SHORTENING Or possibly SALAD OIL Proportionately OVER CHICKEN.
5. 4. BAKE 1 HOUR Or possibly Till DONE (180 F.).
6. 5. REMOVE CHICKEN; PLACE AN EQUAL QUANTITY OF CHICKEN IN EACH ROASTING PAN. DRAIN Or possibly SKIM OFF FAT FROM DRIPPINGS.
7. 6. COMBINE SOUP AND 2 3/4 Qts WATER. BRING SOUP Mix TO A BOIL.
8. 7. POUR 3 1/2 Quart GRAVY Proportionately OVER CHICKEN IN EACH PAN. SPRINKLE WITH PAPRIKA.
9. 8. BAKE 30 Min Or possibly Till CHICKEN AND GRAVY ARE HEATED.
10. NOTE:
11. 1. IN STEP 1, 65 LB CHICKEN, BROILER-FRYER, CUT-UP Or possibly 82 LB CHICKEN, BROILER-FRYER, QUARTERED MAY BE USED.
12. NOTE:
13. 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
14. SERVING SIZE: 2 Pcs C