Chicken ala king

100 Servings

Ingredients

Quantity Ingredient
3¾ quart WATER; WARM
6 gallons WATER
3 gallons STOCK; CHICKEN
50 pounds CHICKEN;WHOLE FZ
2⅞ cup MILK; DRY NON-FAT L HEAT
5 pounds CELERY FRESH
1¾ cup PIMENTOS 7 OZ
1 pounds ONIONS DRY
1 pounds PEPPER SWT GRN FRESH
2½ pounds FLOUR GEN PURPOSE 10LB
2½ pounds SHORTENING; 3LB
2 tablespoons PEPPER BLACK 1 LB CN
9 BAY LEAVES
9 tablespoons SALT TABLE 5LB

Directions

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 ⅓ 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 ½ 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 <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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