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  • Country Style Chicken (Milk Gravy)

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    Country Style Chicken (Milk Gravy)
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 3/4 quart WATER, Hot
    • 2 quart WATER, Warm
    • 1 gal DRIPPINGS & WATER
    • 82 lb CHICKEN,WHOLE FZ
    • 2 7/8 c. Lowfat milk, DRY NON-FAT L HEAT
    • 1 lb FLOUR GEN PURPOSE 10LB
    • 3 lb FLOUR GEN PURPOSE 10LB
    • 2/3 c. SOUP GRAVY BASE CHICKEN
    • 1 lb SHORTENING, 3LB
    • 2 Tbsp. PEPPER BLACK 1 LB CN
    • 1 Tbsp. PAPRIKA Grnd
    • 6 Tbsp. SALT TABLE 5LB

    Directions

    1. PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. DEEP FAT 325 F. OVEN
    2. 1. WASH CHICKEN THOROUGHLY UNDER Cool RUNNING WATER. DRAIN WELL.
    3. 2. DREDGE CHICKEN Pcs IN Mix OF FLOUR, SALT, PEPPER, AND PAPRIKA; SHAKE OFF EXCESS.
    4. 3. DEEP FAT FRY CHICKEN 5 Min. OVERLAP IN ROWS AND PANS.
    5. 4. Add in ABOUT 2 3/4 C. WATER TO EACH PAN; COVER.
    6. 5. BAKE 1 HOUR Or possibly Till DONE (180 F.).
    7. 6. REMOVE CHICKEN; RESERVE DRIPPINGS FOR USE IN STEP
    8. 7. PLACE CHICKEN IN SERVING PANS. KEEP Warm Till SERVED.
    9. 7. Add in WATER TO DRIPPINGS TO MAKE 1 GAL. Add in SOUP AND GRAVY BASE; STIR TO DISSOLVE.
    10. 8. RECONSTITUTE Lowfat milk; Add in TO DRIPPINGS; MIX; HEAT TO A SIMMER.
    11. 9. BLEND SHORTENING Or possibly SALAD OIL AND FLOUR TOGETHER; MIX Till SMOOTH.
    12. 10. STIR MELTED SHORTENING Or possibly SALAD OIL AND FLOUR Mix INTO STOCK; COOK Till THICKENED, STIRRING CONSTANTLY.
    13. 11. SERVE GRAVY WITH CHICKEN.
    14. NOTE:
    15. 1. IN STEP 1, 65 LB CHICKEN, BROILER-FRYER, CUT-UP, Or possibly 82 LB CHICKEN, BROILER-FRYER, QUARTERED MAY BE USED.
    16. NOTE:
    17. 2. IN STEP 3, CHICKEN MAY BE BROWNED IN 400 F. OVEN 20 Min.
    18. NOTE:
    19. 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
    20. SERVING SIZE: 2 Pcs P

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