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Baked_Chicken_And_Noodles_(Canned_Chicken) |
MEAT, FISH, AND POULTRY No.L 149 00
BAKED CHICKEN AND GRAVY (8 PC)
44 mg
1025 mg
120 mg
11 g
40 g
7 g
300 cal
Calcium
Sodium
Cholesterol
Fat
Protein
Carbohydrates
Calories
Yield 100
2 Pieces
Portion
Ingredient
CHICKEN, 8 PC CUT, SKIN REMOVED
COOKING SPRAY,NONSTICK
SALT
PEPPER,BLACK,GROUND
FLOUR,WHEAT,GENERAL PURPOSE
CHICKEN BROTH
WATER
MILK,NONFAT,DRY
CHICKEN BROTH
PAPRIKA,GROUND
Issue
Measure
Weight
82 lbs
2-1/8 oz
1-7/8 oz
1/2 oz
1-2/3 lbs
1/4 cup 2/3 tbsp
3 tbsp
2 tbsp
1 qts 2 cup
2 gal 1 qts
1 qts 3-1/2 cup
1-1/2 cup
1 qts 2 cup
1 tbsp
3-7/8 lbs
3-5/8 oz
1/4 oz
Method
1
2
Wash chicken thoroughly under cold running water. Drain well. Remove excess fat.
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.
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.
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.
Heat chicken broth in a steam-jacketed kettle or stockpot.
Reconstitute milk in warm water; stir milk into hot broth.
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.
Pour 3-1/2 qt gravy evenly over chicken in each pan. Sprinkle one teaspoon of paprika over each pan.
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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