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Chicken Vega (8 PC)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 145 00
CHICKEN VEGA (8 PC)
Yield 100
Portion 9 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
479 cal
45 g
45 g
12 g
121 mg
1249 mg
131 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
WATER,WARM
20-7/8 lbs
2 gal 2 qts
MILK,NONFAT,DRY
1-1/4 lbs
2 qts
SOUP,DEHYDRATED,ONION
12 oz
2-5/8 cup
WATER,COLD
3-2/3 lbs
1 qts 3 cup
FLOUR,WHEAT,GENERAL PURPOSE
1-1/8 lbs
1 qts
CHICKEN BROTH
3 gal
9-5/8 lbs
1 gal 1-7/8 qts
RICE,LONG GRAIN
Method
1 Wash chicken thoroughly under cold running water. Drain well. Remove excess fat. Place chicken, meat side up, on each lightly
sprayed sheet pan. Lightly spray chicken with cooking spray.
2 Using a convection oven, bake chicken 40 minutes at 350 F. on high fan, closed vent. Hold at 140 F. or higher for use in Step 6.
3 Reconstitute milk in warm water. Heat milk to a simmer. Do not boil. Add dehydrated onion soup; mix well.
4 Blend flour and cold water together; stir to make a smooth slurry. Add slurry to hot seasoned milk mixture stirring constantly.
Bring to a boil. Cover; reduce heat; simmer 5 minutes or until thickened; stirring frequently to prevent sticking.
5 Place 2-1/3 uncooked rice evenly in each of 10 steam table pans. Pour hot chicken broth over rice in each pan; stir well.
6 Place 20 pieces of pre-baked chicken evenly over rice mixture in each pan.
7 Pour 1-1/4 quarts of sauce evenly over chicken in each pan.
8 Cover; using a convection oven, bake 35 minutes at 350 F. or until rice is tender, 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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Chicken Vega (8 PC)

Yield: 100 Portion: 9 Ounces
Calories: 479 cal
Carbohydrates: 45 g
Protein: 45 g
Fat: 12 g
Cholesterol: 121 mg
Sodium: 1249 mg
Calcium: 131 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
WATER,WARM 20-7/8 lbs 2 gal 2 qts
MILK,NONFAT,DRY 1-1/4 lbs 2 qts
SOUP,DEHYDRATED,ONION 12 oz 2-5/8 cup
WATER,COLD 3-2/3 lbs 1 qts 3 cup
FLOUR,WHEAT,GENERAL PURPOSE 1-1/8 lbs 1 qts
CHICKEN BROTH 3 gal
RICE,LONG GRAIN 9-5/8 lbs 1 gal 1-7/8 qts

Method:
1 Wash chicken thoroughly under cold running water. Drain well. Remove excess fat. Place chicken, meat side up, on each lightly
sprayed sheet pan. Lightly spray chicken with cooking spray.
2 Using a convection oven, bake chicken 40 minutes at 350 F. on high fan, closed vent. Hold at 140 F. or higher for use in Step 6.
3 Reconstitute milk in warm water. Heat milk to a simmer. Do not boil. Add dehydrated onion soup; mix well.
4 Blend flour and cold water together; stir to make a smooth slurry. Add slurry to hot seasoned milk mixture stirring constantly.
Bring to a boil. Cover; reduce heat; simmer 5 minutes or until thickened; stirring frequently to prevent sticking.
5 Place 2-1/3 uncooked rice evenly in each of 10 steam table pans. Pour hot chicken broth over rice in each pan; stir well.
6 Place 20 pieces of pre-baked chicken evenly over rice mixture in each pan.
7 Pour 1-1/4 quarts of sauce evenly over chicken in each pan.
8 Cover; using a convection oven, bake 35 minutes at 350 F. or until rice is tender, 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/chicken_vega_8_pc.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence