35 pounds chicken (AP) (13 2 1/2-3 lb fryers)
12 ounces all-purpose flour
2 tablespoons salt
1 teaspoon white pepper
1 pound shortening
10 ounces margarine
6 ounces all-purpose flour
3 1/2 quarts chicken broth
VARIATIONS:
1. Cut chickens into pieces of desired serving size. Mix flour and seasonings. Dredge chicken with seasoned flour.
2. Brown chicken in hot shortening. Remove to roasting pan and cover with boiling water. Bake at 325°F, adding more water if necessary, until chicken is tender, 1 1/2-2 hours.
3. When tender, remove chicken from stock. Make gravy, using liquid in which chicken was cooked (see p. 564). Serve over chicken.
Servings: 50
12 ounces all-purpose flour
2 tablespoons salt
1 teaspoon white pepper
1 pound shortening
10 ounces margarine
6 ounces all-purpose flour
3 1/2 quarts chicken broth
VARIATIONS:
1. Cut chickens into pieces of desired serving size. Mix flour and seasonings. Dredge chicken with seasoned flour.
2. Brown chicken in hot shortening. Remove to roasting pan and cover with boiling water. Bake at 325°F, adding more water if necessary, until chicken is tender, 1 1/2-2 hours.
3. When tender, remove chicken from stock. Make gravy, using liquid in which chicken was cooked (see p. 564). Serve over chicken.
Servings: 50
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