Instructions: 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.

SERVING SIZE: 2 PIECES C

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