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Suggest a better descriptionPAN: 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 PANS. 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 WITH 2 3/4 QTS OF WATER. BRING SOUP MIXTURE TO A BOIL. 7. POUR 3 1/2 QT SOUP EVENLY OVER CHICKEN IN EACH PAN. SPRINKLE WITH PAPRIKA. 8. BAKE 30 MINUTES OR UNTIL CHICKEN AND GRAVY ARE HEATED. NOTE: 1. IN STEP 2, 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: L14902 SERVING SIZE: 2 PIECES C From the
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Serving Size: 1 Serving (466g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 28 | ||
Calories from Fat: 27 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 1.7mg | 1 % | |
Sodium 0.4mg | 0 % | |
Potassium 1.7mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 28
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