Title: Creole Chicken
Categories:
Yield: 100 Servings

1 c WATER
82 lb CHICKEN;WHOLE FZ
1 c BUTTER PRINT SURE
1 1/2 lb CELERY FRESH
6 3/4 qt TOMATOES # 10 CAN
1 lb ONIONS DRY
1 1/2 lb ONIONS DRY
1 lb PEPPER SWT GRN FRESH
1 1/2 lb PEPPER SWT GRN FRESH
1 c FLOUR GEN PURPOSE 10LB
1/4 c SUGAR; GRANULATED 10 LB
1/2 c SHORTENING; 3LB
1 tb PEPPER BLACK 1 LB CN
1 tb PEPPER BLACK 1 LB CN
2 tb WORCESTERSHIRE SAUCE
1/4 c SALT TABLE 5LB
1/2 ts SALT TABLE 5LB

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. DEEP FAT
325 F. OVEN

1. PREPARE DOUBLE RECIPE FOR CREOLE SAUCE RECIPE NO. O00500. SET ASIDE FOR
USE IN STEP 7.

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

3. DREDGE CHICKEN PIECES IN MIXTURE OF FLOUR, SALT, AND PEPPER; SHAKE OFF
EXCESS.

4. BROWN CHICKEN IN DEEP FAT 5 MINUTES.

5. PLACE CHICKEN IN PANS.

6. SAUTE ONIONS AND PEPPERS IN BUTTER OR MARGARINE UNTIL TENDER; SPRINKLE
AN EQUAL QUANTITY OVER CHICKEN IN EACH PAN.

7. POUR EQUAL QUANTITY CREOLE SAUCE OVER CHICKEN IN EACH PAN.

8. BAKE 1 HOUR OR UNTIL TENDER.

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

NOTE: 2. IN STEP 3, CHICKEN MAY BE BROWNED IN 400 F. OVEN ABOUT 20
MINUTES.

NOTE: 3. IN STEP 5, 2 OZ (2/3 CUP) DEHYDRATED ONIONS AND 2 1/2 OZ (2
CUPS)
DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) OR 1 LB (3 CUPS) FROZEN,
DICED, GREEN PEPPERS MAY BE USED.

NOTE: 4. IN STEP 5, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED
ONION
AND 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB CHOPPED PEPPERS.

NOTE: 5. ONE-NO. 16 SCOOP MAY BE USED FOR SAUCE. SEE RECIPE NO. A00400.

Recipe Number: L15400

SERVING SIZE: 2 PIECES P

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