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Title: Chicken Ala King Categories: Yield: 100 Servings 3 3/4 qt WATER; WARM 6 ga WATER 3 ga STOCK; CHICKEN 50 lb CHICKEN;WHOLE FZ 2 7/8 c MILK; DRY NON-FAT L HEAT 5 lb CELERY FRESH 1 3/4 c PIMENTOS 7 OZ 1 lb ONIONS DRY 1 lb PEPPER SWT GRN FRESH 2 1/2 lb FLOUR GEN PURPOSE 10LB 2 1/2 lb SHORTENING; 3LB 2 tb PEPPER BLACK 1 LB CN 9 BAY LEAVES 9 tb SALT TABLE 5LB 1. WASH CHICKEN THOROUGHLY, INSIDE AND OUT, UNDER COLD RUNNING WATR. DRAIN WELL. 2. PLACE CHICKEN IN STOCK POT OR STEAM-JACKETED KETTLE; ADD WATER, SALT AND BAY LEAVES. BRING TO A BOIL; REDUCE HEAT; SIMMER 1 HOUR OR UNTIL TENDER. 3. REMOVE CHICKEN; STRAIN STOCK; RESERVE STOCK FOR USE IN STEP 5. 4. REMOVE MEAT FROM BONES AND SKIN; CUT INTO 1 " PIECES. SET ASIDE FOR USE IN STEP 9. 5. RECONSTITUTE MILK; ADD TO STOCK; MIX THOROUGHLY. HEAT TO A SIMMER IN STEAM-JACKETED KETTLE OR STOCK POT. DO NOT BOIL. 6. COMBINE SHORTENING OR SALAD OIL AND FLOUR; MIX UNTIL SMOOTH. 7. GRADUALLY ADD FLOUR MIXTURE TO MILK AND STOCK, STIRRING CONSTANTLY. COOK UNTIL THICKENED, ABOUT 10 MINTUES. STIR AS NECESSARY. 8. ADD PEPPER, ONIONS AND CELERY; BRING TO A BOIL, STIRRING CONSTANTLY. 9. ADD CHICKEN, PEPPERS AND PIMIENTOS TO SAUCE; HEAT TO SERVING TEMPERATURE. : NOTE: 1. IN STEP 8, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS AND 6 LB 14 OZ FRESH CELERY A.P. WILL YIELD 5 LB CHOPPED CELERY. 2. IN STEP 8, 2 OZ (2 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11. 3. IN STEP 9, 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB CHOPPED PEPPERS. 4. IN STEP 9, 2 1/2 OZ (2 CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11) OR 1 LB FROZEN, DICED, GRREN PEPPERS MAY BE USED. THAW PEPPERS. 5. IN STEP 9, 2-7 OZ CN CANNED PIMENTOS MAY BE USED. 6. ONE D-LADLE MAY BE USED. SEE RECIPE NO. A-4. COOK UNTIL THICKENED, ABOUT 10 MINTUES. STIR AS NECESSARY. Recipe Number: L14700 SERVING SIZE: 1 CUP (8 1 From the Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |