Instructions: PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN

1. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL.

2. PLACE CHICKEN IN STOCK POT OR STEAM-JACKETED KETTLE; ADD WATER, SALT AND GARLIC. BRING TO A BOIL; REDUCE HEAT; SIMMER 2 HOURS OR UNTIL TENDER.

3. REMOVE CHICKEN. STRAIN; RESERVE STOCK FOR USE IN STEP 7.

4. REMOVE CHICKEN FROM BONES; CUT CHICKEN INTO 1 INCH PIECES. SET ASIDE FOR USE IN STEP 10.

5. COMBINE RICE, SALT AND WATER. BRING TO A BOIL, STIRRING OCCASIONALLY. COVER TIGHTLY; REDUCE HEAT; SIMMER 20 TO 25 MINUTES. DO NOT STIR. SET ASIDE FOR USE IN STEP 10.

6. BLEND SHORTENING AND FLOUR TOGETHER; MIX UNTIL SMOOTH.

7. GRADUALLY ADD SHORTENING OR SALAD OIL AND FLOUR MIXTURE TO STOCK, STIRRING CONSTANTLY; HEAT TO BOILING POINT. BOIL 2 MINUTES, STIRRING FREQUENTLY TO PREVENT STICKING.

8. RECONSTITUTE MILK.

9. ADD MILK AND PEPPER TO STOCK MIXTURE, STIRRING CONSTANTLY. COOK UNTIL SMOOTH AND THICKENED.

10. COMBINE CHICKEN AND RICE. PLACE ABOUT 2 GAL CHICKEN-RICE MIXTURE INTO EACH GREASED PAN.

11. POUR ABOUT 2 GAL SAUCE OVER CHICKEN-RICE MIXTURE IN EACH PAN. MIX WELL.

12. COMBINE CRUMBS AND BUTTER OR MARGARINE. SPRINKLE CRUMBS OVER CHICKEN AND RICE IN EACH PAN.

13. BAKE 45 MINUTES OR UNTIL BROWNED.

NOTE:

1. IN STEPS 3 AND 4, REFRIGERATE STOCK AND CHICKEN IF NOT USED IMMEDIATELY.

NOTE:

2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-2500.

NOTE:

3. TWO-NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A0400.

SERVING SIZE: 1 CUP

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