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Title: Chicken Cacciatore Categories: Yield: 100 Servings 1 1/2 ga WATER; BOILING 1 ga WATER; COLD 82 lb CHICKEN;WHOLE FZ 4 lb ONIONS DRY 2 2/3 lb PEPPER SWT GRN FRESH 3 1/2 lb FLOUR GEN PURPOSE 10LB 4 lb SOUP TOMATO VEG #2 1/2 1 c SHORTENING; 3LB 2 tb PEPPER BLACK 1 LB CN PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 365 F. DEEP FA 1. SAUTE ONIONS AND PEPPERS IN SALAD OIL OR MELTED SHORTENING UNTIL TENDER. 2. MIX CANNED TOMATO SAUCE WITH 1 GALLON COLD WATER. MIX UNTIL SMOOTH. ADD TO 1 1/2 GALLON BOILING WATER; STIRRING CONSTANTLY. COOK AT MEDIUM HEAT UNTIL SAUCE COMES TO A BOIL. SIMMER 1 MINUTE OR UNTIL THICKENED; STIR AS NECESSARY. ADD TO SAUTEED VEGETABLES. 3. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL. 4. DREDGE CHICKEN IN MIXTURE OF FLOUR AND PEPPER; SHAKE OFF EXCESS. 5. DEEP FAT FRY CHICKEN 5 MINUTES; OVERLAP IN ROWS IN PANS. POUR AN EQUAL QUANTITY OF SAUCE OVER CHICKEN IN EACH PAN. 6. COVER; BAKE 1 HOUR OR UNTIL DONE (180 F.). REMOVE BAY LEAVES. NOTE: 1. IN STEP 1, 8 OZ (2 2/3 CUPS) DEHYDRATED ONIONS AND 7 OZ (5 1/4 CUP DEHYDRATED GREEN PEPPERS. (SEE RECIPE NO. A-11) OR 2 LB 11 OZ (2 QT) FROZEN, DICED, GREEN PEPPERS MAY BE USED. THAW PEPPERS. 2. IN STEP 1, 4 LB 7 OZ DRY ONIONS A.P. WILL YIELD 4 LB SLICED ONIONS AND 3 LB 4 OZ FRESH SWEET PEPPERS WILL YIELD 2 LB 11 OZ CHOPPED PEPPERS. 3. IN STEP 2, 4-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED. 4. IN STEP 3, 65 LB CHICKEN, BROILER-FRYER, CUT-UP OR 82 LB CHICKEN, BROILER-FRYER, QUARTERED MAY BE USED. 5. IN STEP 5, CHICKEN MAY BE BROWNED IN 400F. OVEN 20 MINUTES. 6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25. 7. IN STEP 6, IF CONVECTION OVEN IS USED, BAKE AT 325F. 45 MINUTES OR UNTIL TENDER. 8. ONE-B LADLE MAY BE USED TO SERVE SAUCE. SEE RECIPE NO. A-4. 9. EACH PORTION: 2 PIECES (9 1/2 OZ) AND 1/2 CUP SAUCE ( 4 1/2 OZ). Recipe Number: L14801 SERVING SIZE: 2 PIECES A From the Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |