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Baked Chicken and Gravy (8 PC)
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 MEAT, FISH, AND POULTRY No.L 149 00
BAKED CHICKEN AND GRAVY (8 PC)
Yield 100
Portion 2 Pieces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
300 cal
7g
40 g
11 g
120 mg
1025 mg
44 mg
Ingredient
Weight
Measure
Issue
CHICKEN, 8 PC CUT, SKIN REMOVED
82 lbs
COOKING SPRAY,NONSTICK
2-1/8 oz
1/4 cup 2/3 tbsp
SALT
1-7/8 oz
3 tbsp
1/2 oz
2 tbsp
PEPPER,BLACK,GROUND
FLOUR,WHEAT,GENERAL PURPOSE
1-2/3 lbs
1 qts 2 cup
CHICKEN BROTH
2 gal 1 qts
WATER
3-7/8 lbs
1 qts 3-1/2 cup
MILK,NONFAT,DRY
3-5/8 oz
1-1/2 cup
CHICKEN BROTH
1 qts 2 cup
PAPRIKA,GROUND
1/4 oz
1 tbsp
Method
1 Wash chicken thoroughly under cold running water. Drain well. Remove excess fat.
2 Place chicken, meat side up, on lightly sprayed sheet pans. Sprinkle pieces of chicken with mixture of salt and pepper. Lightly
spray chicken with cooking spray.
3 Using a convection oven, bake 20 minutes on high fan, closed vent at 325 F. Transfer chicken to roasting pans. CCP: Hold at 140
F. or higher for use in Step 8.
4 Lightly brown flour in a roasting pan on top of a gas range for 10 to 12 minutes; in a 350 F. tilting fry pan for 16 to 18 minutes; or
in a roasting pan using a convection oven, at 350 F on low fan, open vent for 25 to 27 minutes. Use a wire whip to stir and
distribute flour for even browning.
5 Heat chicken broth in a steam-jacketed kettle or stockpot.
6 Reconstitute milk in warm water; stir milk into hot broth.
7 Blend flour and second broth together; stir to make a smooth slurry. Add slurry to broth and milk mixture. Bring to a boil. Cover;
reduce heat; simmer 10 minutes or until thickened, stirring frequently to prevent sticking.
8 Pour 3-1/2 qt gravy evenly over chicken in each pan. Sprinkle one teaspoon of paprika over each pan.
9 Cover. Using a convection oven, bake at 325 F. 30 to 35 minutes on high fan, closed vent. CCP: Internal temperature must reach
165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
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| Yield: 100 | Portion: 2 Pieces |
| Calories: | 300 cal |
| Carbohydrates: | 7g |
| Protein: | 40 g |
| Fat: | 11 g |
| Cholesterol: | 120 mg |
| Sodium: | 1025 mg |
| Calcium: | 44 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CHICKEN, 8 PC CUT, SKIN REMOVED | 82 lbs | ||
| COOKING SPRAY,NONSTICK | 2-1/8 oz | 1/4 cup 2/3 tbsp | |
| SALT | 1-7/8 oz | 3 tbsp | |
| PEPPER,BLACK,GROUND | 1/2 oz | 2 tbsp | |
| FLOUR,WHEAT,GENERAL PURPOSE | 1-2/3 lbs | 1 qts 2 cup | |
| CHICKEN BROTH | 2 gal 1 qts | ||
| WATER | 3-7/8 lbs | 1 qts 3-1/2 cup | |
| MILK,NONFAT,DRY | 3-5/8 oz | 1-1/2 cup | |
| CHICKEN BROTH | 1 qts 2 cup | ||
| PAPRIKA,GROUND | 1/4 oz | 1 tbsp |
| Method: | |
|
1 Wash chicken thoroughly under cold running water. Drain well. Remove excess fat. 2 Place chicken, meat side up, on lightly sprayed sheet pans. Sprinkle pieces of chicken with mixture of salt and pepper. Lightly spray chicken with cooking spray. 3 Using a convection oven, bake 20 minutes on high fan, closed vent at 325 F. Transfer chicken to roasting pans. CCP: Hold at 140 F. or higher for use in Step 8. 4 Lightly brown flour in a roasting pan on top of a gas range for 10 to 12 minutes; in a 350 F. tilting fry pan for 16 to 18 minutes; or in a roasting pan using a convection oven, at 350 F on low fan, open vent for 25 to 27 minutes. Use a wire whip to stir and distribute flour for even browning. 5 Heat chicken broth in a steam-jacketed kettle or stockpot. 6 Reconstitute milk in warm water; stir milk into hot broth. 7 Blend flour and second broth together; stir to make a smooth slurry. Add slurry to broth and milk mixture. Bring to a boil. Cover; reduce heat; simmer 10 minutes or until thickened, stirring frequently to prevent sticking. 8 Pour 3-1/2 qt gravy evenly over chicken in each pan. Sprinkle one teaspoon of paprika over each pan. 9 Cover. Using a convection oven, bake at 325 F. 30 to 35 minutes on high fan, closed vent. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence