Baked Chicken And Gravy (8 Pc)

Jan 072013
 

Ingredients

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.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
300 cal 7 g 40 g 11 g 120 mg 1025 mg 44 mg

Portion

2 Pieces

Yield

100