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Рецепт Chicken Vega
by Global Cookbook

Chicken Vega
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  Порций: 12

Ингредиенты

  • 2 1/3 gal WATER, Hot
  • 6 1/4 quart WATER, Warm
  • 82 lb CHICKEN,WHOLE FZ
  • 2 1/4 c. BUTTER PRINT SURE
  • 2 63/1000 lb Lowfat milk, DRY NON-FAT L HEAT
  • 10 lb RICE 10LB
  • 1 1/8 lb FLOUR GEN PURPOSE 10LB
  • 1 lb SOUP GRAVY BASE BEEF
  • 3 1/2 c. SOUP GRAVY BASE CHICKEN

Инструкции

  1. PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 375 F. OVEN
  2. PLACE 2 LB (1 Quart) UNCOOKED RICE IN EACH GREASED PAN. POUR 1 1/4 Quart WATER OVER RICE IN EACH PAN; STIR.
  3. WASH CHICKEN THOROUGHLY UNDER Cool RUNNING WATER. DRAIN WELL.
  4. PLACE AN EQUAL QUANTITY OF CHICKEN Proportionately OVER RICE AND WATER IN EACH PAN.
  5. RECONSTITUTE Lowfat milk; HEAT TO JUST BELOW BOILING. Don't BOIL. Add in SOUP AND GRAVY BASE; STIR.
  6. BLEND BUTTER Or possibly MARGARINE AND FLOUR TOGETHER.
  7. STIR BUTTER Or possibly MARGARINE AND FLOUR Mix INTO Lowfat milk Mix; COOK Till THICKENED, STIRRING CONSTANTLY.
  8. Add in DEHYDRATED ONION SOUP; MIX WELL. POUR AN EQUAL QUANTITY OF SAUCE OVER CHICKEN IN EACH PAN.
  9. COVER; BAKE 1 1/4 Hrs.
  10. REMOVE COVER; BAKE 30 Min Or possibly Till DONE (180 F.).
  11. NOTE:
  12. IN STEP 2, 65 LB CHICKEN, BROILER-FRYER, CUT-UP, Or possibly 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 Min Or possibly Till TENDER.
  17. NOTE:
  18. TWO NO. 10 SCOOPS MAY BE USED TO SERVE RICE. SEE RECIPE NO.
  19. SERVING SIZE: 2 Pcs P