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    Country Chicken

    26 to 32 lb. Chicken (13 2 to 2 1/2 lb fryers cut into 8 pieces each)
    1 3/4 Quarts all purpose flour
    1/3 cup salt
    1 1/2 tsp pepper
    1 Tbsp paprika
    2 cups shortening
    1 quart hot water
    1 gallon milk
    1 cups melted shortening
    2 cups all purpose flour

    Wash chicken thoroughly under running cold water. Drain well.
    . Combine flour, salt, pepper, and paprika. Dredge chicken in flour mixture.
    Shake off excess flour.
    Brown chicken in batches in heavy frying pan over moderate heat in shortening.
    Place chicken pieces in the roaster as they are browned.
    Pour hot water over over chicken. Cover tightly and bake 1 hour or
    until chicken is tender.
    Remove chicken from roaster. Keep warm. Put roaster on top of range.
    Stir milk into drippings in roaster. Cook and stir over low heat until simmering.
    Stir shortening and flour together until smooth. Stir into milk
    mixture. Cook and stir over moderate heat until smooth and thickened and
    the starchy taste is gone.
    Serve hot chicken with hot gravy.

    Yields 50 portions 2 pieces per person.

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