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Baked Chicken with Mushroom Gravy (8 PC)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 149 01
BAKED CHICKEN WITH MUSHROOM GRAVY (8 PC)
Yield 100
Portion 2 Pieces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
308 cal
9g
41 g
11 g
120 mg
1065 mg
45 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
MUSHROOMS,CANNED,STEMS & PIECES,CHOPPED,DRAINED
2 lbs
1 qts 2 cup
WATER,WARM
3-7/8 lbs
1 qts 3-1/2 cup
MILK,NONFAT,DRY
3-5/8 oz
1-1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE
2 lbs
1 qts 2 cup
CHICKEN BROTH
2 gal 1 qts
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 chicken with mixture of salt and pepper. Lightly spray
chicken with cooking spray.
3 Using a convection oven, bake 20 minutes at 325 F. on high fan, closed vent. Transfer chicken to roasting pans. CCP: Hold at
140 F. or higher for use in Step 9.
4 Drain mushrooms and reserve liquid for use in Step 5. Chop mushrooms.
5 Combine mushroom liquid and enough warm water to equal 7-1/2 cups. Reconstitute milk with mushroom liquid and warm water
mixture.
6 Lightly brown flour in a roasting pan on top of a gas range for 10 to 12 minutes; a 350 F. convection oven on low fan, open vent
for 25 to 27 minutes or in a 350 F. tilting fry pan for 16 to 18 minutes. Use a wire whip to stir and distribute flour for even
browning. Cool; set aside for use in Step 8.
7 Heat chicken broth to a simmer in a steam-jacketed kettle or stockpot; stir milk into hot broth.
8 Blend flour and second chicken broth together 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. Stir chopped mushrooms gently
into gravy, heat to a simmer.
9 Pour 3-1/2 qt gravy evenly over chicken in each pan. Sprinkle one teaspoon of paprika over each pan.
10 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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Baked Chicken with Mushroom Gravy (8 PC)

Yield: 100 Portion: 2 Pieces
Calories: 308 cal
Carbohydrates: 9g
Protein: 41 g
Fat: 11 g
Cholesterol: 120 mg
Sodium: 1065 mg
Calcium: 45 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
MUSHROOMS,CANNED,STEMS & PIECES,CHOPPED,DRAINED 2 lbs 1 qts 2 cup
WATER,WARM 3-7/8 lbs 1 qts 3-1/2 cup
MILK,NONFAT,DRY 3-5/8 oz 1-1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE 2 lbs 1 qts 2 cup
CHICKEN BROTH 2 gal 1 qts
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 chicken with mixture of salt and pepper. Lightly spray
chicken with cooking spray.
3 Using a convection oven, bake 20 minutes at 325 F. on high fan, closed vent. Transfer chicken to roasting pans. CCP: Hold at
140 F. or higher for use in Step 9.
4 Drain mushrooms and reserve liquid for use in Step 5. Chop mushrooms.
5 Combine mushroom liquid and enough warm water to equal 7-1/2 cups. Reconstitute milk with mushroom liquid and warm water
mixture.
6 Lightly brown flour in a roasting pan on top of a gas range for 10 to 12 minutes; a 350 F. convection oven on low fan, open vent
for 25 to 27 minutes or in a 350 F. tilting fry pan for 16 to 18 minutes. Use a wire whip to stir and distribute flour for even
browning. Cool; set aside for use in Step 8.
7 Heat chicken broth to a simmer in a steam-jacketed kettle or stockpot; stir milk into hot broth.
8 Blend flour and second chicken broth together 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. Stir chopped mushrooms gently
into gravy, heat to a simmer.
9 Pour 3-1/2 qt gravy evenly over chicken in each pan. Sprinkle one teaspoon of paprika over each pan.
10 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.

https://theodora.com/recipies/meat_fish_and_poultry/baked_chicken_with_mushroom_gravy_8_pc.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence