|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|
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.
|300 cal||7 g||40 g||11 g||120 mg||1025 mg||44 mg|