Oven-fried Chicken
Recipe No. 378 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. 378 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
- Clean chickens as in recipe above. Fry until brown. Place one or two layers of chicken in baking pans. Pour enough stock over chicken to keep it from sticking to bottom of pan. Bake in moderate oven (350° F.) 1½ to 2½ hours or until tender. Add additional stock in small amounts if necessary during baking.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 378, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.