Servings: 100 Portions
Portions: 1 Cup Each
45 lb chicken, broiler-fryer, whole, thawed
6 gallon water
9 tablespoon (6 oz) salt
9 bay leaves
2 7/8 cups (13 oz) milk, nonfat, dry
3 3/4 quart water, warm
3 gallon stock, chicken
1-1/4 quart (2 lb 8 oz) shortening, melted or salad oil
2-1/2 quart (2 lb 8 oz) flour, wheat, general purpose, sifted
4 2/3 tablespoon (3 oz) salt
2 tablespoon pepper, black
3 cups (1 lb.) onions, dry, chopped
3 3/4 quart (5 lb) celery, fresh, chopped
3 cups (1 lb) peppers, sweet, fresh, chopped
1-3/4 cups (14 oz or 1/2-No. 2-1/2 can) pimientos, canned, chopped
Wash chicken thoroughly, inside and out, under cold running water. Drain well. Place chicken in stock pot or steam-jacketed kettle; add 6 gallon water, 9 tablespoon salt, and bay leaves. Bring to a boil; reduce heat; simmer 1 hour or until tender. Remove chicken; strain; reserve stock; set aside. Remove meat from bones; cut into 1-inch pieces. Set aside.
Reconstitute milk and 3/4 quart warm water; add to stock; mix thoroughly. Heat to a simmer.
DO NOT BOIL. Combine shortening or salad oil and flour; mix until smooth. Gradually add shortening or salad oil and flour mixture to milk and stock, stirring constantly. Cook until thickened, about 10 minutes. Stir as necessary. Add 4 2/3 tablespoon salt, 2 tbsp pepper, onions, and celery; bring to a boil, stirring constantly. Add chicken, peppers, and pimientos to sauce; heat to serving temperature.
NOTE:
1 lb 2 oz dry onions AP. will yield 1 lb chopped onions and 6 lb 14 oz fresh celery A.P. will yield 5 lb chopped celery.
1 lb 4 oz fresh sweet peppers A.P. will yield 1 lb chopped peppers.
2-7 oz can canned pimientos may be used.