Baked Chicken With Mushrooms Recipe

• 2 3/4 quart WATER
• 82 lb CHICKEN,WHOLE FZ
• 2 c. SHORTENING, 3LB
• 2 Tbsp. PEPPER BLACK 1 LB CN
• 1 Tbsp. PAPRIKA Grnd

1. PAN: 18 BY 26-INCH SHEET PAN (5 EA) TEMPERATURE: 350 F. OVEN 18 BY 24-INCH ROASTING PAN (3 EA)
2. 1.
3. WASH CHICKEN THOROUGHLY UNDER Cool RUNNING WATER.
4. DRAIN WELL.
5. 2.
6. SPRINKLE Pcs OF CHICKEN WITH PEPPER; ARRANGE ON SHEET PANS.
7. 3.
8. POUR MELTED SHORTENING Or possibly SALAD OIL Proportionately OVER CHICKEN.
9. 4.
10. BAKE 1 HOUR Or possibly Till DONE (180 F.).
11. 5.
12. REMOVE CHICKEN; PLACE AN EQUAL QUANTITY OF CHICKEN IN EACH ROASTING PAN.
13. DRAIN Or possibly SKIM OFF FAT FROM DRIPPINGS.
14. 6.
15. COMBINE SOUP WITH 2 3/4 Quarts OF WATER.
16. BRING SOUP Mix TO A BOIL.
17. 7.
18. POUR 3 1/2 Quart SOUP Proportionately OVER CHICKEN IN EACH PAN.
19. SPRINKLE WITH PAPRIKA.
20. 8.
21. BAKE 30 Min Or possibly Till CHICKEN AND GRAVY ARE HEATED.
22. NOTE:
23. 1.
24. IN STEP 2, 65 LB CHICKEN, BROILER-FRYER, CUT-UP Or possibly 82 LB CHICKEN,BROILER-FRYER, QUARTERED MAY BE USED.
25. NOTE:
26. 2.
27. OTHER SIZES AND TYPES OF PANS MAY BE USED.
28. SEE RECIPE NO.
29. SERVING SIZE: 2 Pcs C

water, chicken, shortening, paprika

Taken from cookeatshare.com/recipes/baked-chicken-with-mushrooms-74388 (may not work)