Title: Baked Chicken with Mushrooms
Categories:
Yield: 100 Servings

2 3/4 qt WATER
17 1/4 lb -
82 lb CHICKEN;WHOLE FZ
2 c SHORTENING; 3LB
2 tb PEPPER BLACK 1 LB CN
1 tb PAPRIKA GROUND

PAN: 18 BY 26-INCH SHEET PAN (5 EA) TEMPERATURE: 350 F. OVEN
18 BY 24-INCH ROASTING PAN (3 EA)

1. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL.

2. SPRINKLE PIECES OF CHICKEN WITH PEPPER; ARRANGE ON SHEET PANS.

3. POUR MELTED SHORTENING OR SALAD OIL EVENLY OVER CHICKEN.

4. BAKE 1 HOUR OR UNTIL DONE (180 F.).

5. REMOVE CHICKEN; PLACE AN EQUAL QUANTITY OF CHICKEN IN EACH ROASTING
PAN.
DRAIN OR SKIM OFF FAT FROM DRIPPINGS.

6. COMBINE SOUP WITH 2 3/4 QTS OF WATER. BRING SOUP MIXTURE TO A BOIL.

7. POUR 3 1/2 QT SOUP EVENLY OVER CHICKEN IN EACH PAN. SPRINKLE WITH
PAPRIKA.

8. BAKE 30 MINUTES OR UNTIL CHICKEN AND GRAVY ARE HEATED.

NOTE: 1. IN STEP 2, 65 LB CHICKEN, BROILER-FRYER, CUT-UP OR 82 LB
CHICKEN,
BROILER-FRYER, QUARTERED MAY BE USED.

NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.

Recipe Number: L14902

SERVING SIZE: 2 PIECES C

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.