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MEAT, FISH, AND POULTRY No.L 149 01
BAKED CHICKEN WITH MUSHROOM GRAVY (8 PC)
45 mg
1065 mg
120 mg
11 g
41 g
9 g
308 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
MUSHROOMS,CANNED,STEMS & PIECES,CHOPPED,DRAINED
WATER,WARM
MILK,NONFAT,DRY
FLOUR,WHEAT,GENERAL PURPOSE
CHICKEN BROTH
CHICKEN BROTH
PAPRIKA,GROUND
Issue
Measure
Weight
82 lbs
2-1/8 oz
1-7/8 oz
1/2 oz
2 lbs
3-7/8 lbs
3-5/8 oz
2 lbs
1/4 cup 2/3 tbsp
3 tbsp
2 tbsp
1 qts 2 cup
1 qts 3-1/2 cup
1-1/2 cup
1 qts 2 cup
2 gal 1 qts
1 qts 2 cup
1 tbsp
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 chicken with mixture of salt and pepper. Lightly spray
chicken with cooking spray.
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.
Drain mushrooms and reserve liquid for use in Step 5. Chop mushrooms.
Combine mushroom liquid and enough warm water to equal 7-1/2 cups. Reconstitute milk with mushroom liquid and warm water
mixture.
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.
Heat chicken broth to a simmer in a steam-jacketed kettle or stockpot; stir milk into hot broth.
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.
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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