FRICASSEED CHICKEN (345)    RECIPE (114)

• CHICKEN, FROZEN, QUARTERED, READY-TO-COOK
  QUANTITY:   50
  ASSOCIATED NUTRIENT:   CHICKEN, MEAT&SKIN, ROASTED
  NUTRIENT AMOUNT IN LBS.:   33.5
• FLOUR, GENERAL PURPOSE
  QUANTITY:   6
  ASSOCIATED NUTRIENT:   FLOUR, WHEAT, ALL PURPOSE OR FAMILY, ENR
  NUTRIENT AMOUNT IN LBS.:   6
• MARGARINE, SALTED, BULK
  QUANTITY:   4
  ASSOCIATED NUTRIENT:   MARGARINE, REGULAR, HARD, SYBN
  NUTRIENT AMOUNT IN LBS.:   4
• STOCK, SOUP
  QUANTITY:   4
• SALT
  QUANTITY:   .125
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .125

1) FLOUR CHICKEN. PLACE ON BAKING SHEET PAN AND BROWN LIGHTLY AT 400 F.
   WITH FIRST FLOUR ENTRY.
2) TO MAKE GRAVY: COMBINE SECOND FLOUR ENTRY AND MARGARINE. BROWN FLOUR
   LIGHTLY IN OVEN.
3) ADD AND SIMMER UNTIL BLENDED.
4) PLACE CHICKEN IN FULL SIE MODULAR PAN. POUR GRAVY OVER CHICKEN, COVER
   AND SIMMER IN OVEN FOR APPROXIMATELY ONE HOUR.