Baked Goose with Wine Sauce
INGREDIENTS:
2 3/4 qt WATER
82 lb CHICKEN;WHOLE FZ
17 1/4 lb SOUP CHICKEN NOODLE
2 c SHORTENING; 3LB
2 tb PEPPER BLACK 1 LB CN
1 tb PAPRIKA GROUND
2 3/4 qt WATER
82 lb CHICKEN;WHOLE FZ
17 1/4 lb SOUP CHICKEN NOODLE
2 c SHORTENING; 3LB
2 tb PEPPER BLACK 1 LB CN
1 tb PAPRIKA GROUND
PAN: 18 BY 26-INCH SHEET PAN (5 EA) TEMPERATURE: 350 F. OVEN 18 BY 24-INCH ROASTING PAN (3 EA)
1. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL.
2. SPRINKLE PIECES OF CHICKEN WITH PEPPER; ARRANGE ON SHEET PAN.
3. POUR MELTED SHORTENING OR SALAD OIL EVENLY OVER CHICKEN.
4. BAKE 1 HOUR OR UNTIL DONE (180 F.).
5. REMOVE CHICKEN; PLACE AN EQUAL QUANTITY OF CHICKEN IN EACH ROASTING PAN. DRAIN OR SKIM OFF FAT FROM DRIPPINGS.
6. COMBINE SOUP AND 2 3/4 QUARTS WATER. BRING SOUP MIXTURE TO A BOIL.
7. POUR 3 1/2 QT GRAVY EVENLY OVER CHICKEN IN EACH PAN. SPRINKLE WITH PAPRIKA.
8. BAKE 30 MINUTES OR UNTIL CHICKEN AND GRAVY ARE HEATED.
NOTE: 1. IN STEP 1, 65 LB CHICKEN, BROILER-FRYER, CUT-UP OR 82 LB CHICKEN, BROILER-FRYER, QUARTERED MAY BE USED.
NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500.
Recipe Number: L14903
SERVING SIZE: 2 PIECES C
1. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL.
2. SPRINKLE PIECES OF CHICKEN WITH PEPPER; ARRANGE ON SHEET PAN.
3. POUR MELTED SHORTENING OR SALAD OIL EVENLY OVER CHICKEN.
4. BAKE 1 HOUR OR UNTIL DONE (180 F.).
5. REMOVE CHICKEN; PLACE AN EQUAL QUANTITY OF CHICKEN IN EACH ROASTING PAN. DRAIN OR SKIM OFF FAT FROM DRIPPINGS.
6. COMBINE SOUP AND 2 3/4 QUARTS WATER. BRING SOUP MIXTURE TO A BOIL.
7. POUR 3 1/2 QT GRAVY EVENLY OVER CHICKEN IN EACH PAN. SPRINKLE WITH PAPRIKA.
8. BAKE 30 MINUTES OR UNTIL CHICKEN AND GRAVY ARE HEATED.
NOTE: 1. IN STEP 1, 65 LB CHICKEN, BROILER-FRYER, CUT-UP OR 82 LB CHICKEN, BROILER-FRYER, QUARTERED MAY BE USED.
NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500.
Recipe Number: L14903
SERVING SIZE: 2 PIECES C