Braised Chicken or Turkey with Vegetables
Recipe No. 373 from the U.S. Army's WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Army TM10-412 · Chicken · Meat
Recipe No. 373 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Directions
- Reduce chicken to 60 pounds New York dressed or 45 pounds full drawn in recipe for braised chicken or turkey. Combine cooked chicken or turkey, brown gravy (recipe No. 410), and 8 pounds cooked whole onions, 8 pounds cooked carrots, and 10 pounds cooked, diced potatoes. Heat to serving temperature.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 373, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.