26 to 32 lb. Chicken (13 2 to 2 1/2 lb fryers cut into 8
1 3/4 Quarts all purpose flour
1/3 cup salt
1 1/2 tsp pepper
1 Tbsp paprika
2 cups shortening
1 quart hot water
1 gallon milk
1 cups melted shortening
2 cups all purpose flour
Wash chicken thoroughly under running cold water.
. Combine flour, salt, pepper, and paprika. Dredge
chicken in flour mixture.
Shake off excess flour.
Brown chicken in batches in heavy frying pan over moderate heat
Place chicken pieces in the roaster as they are browned.
Pour hot water over over chicken. Cover tightly and
bake 1 hour or
until chicken is tender.
Remove chicken from roaster. Keep warm. Put
roaster on top of range.
Stir milk into drippings in roaster. Cook and stir
over low heat until simmering.
Stir shortening and flour together until smooth. Stir
mixture. Cook and stir over moderate heat until smooth and
the starchy taste is gone.
Serve hot chicken with hot gravy. Yields 50 portions 2 pieces