Chicken A La King L.Meat, Fish, and Poultry No.147
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|Yield: 100 Portions Each Portion: 1 Cup|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Poultry, Chicken, Br| 45LB | | 1. Wash chicken thoroughly, |
|oiler, Whole | | | inside and out, under cold |
|Cold Water | | 6.00 Gal | running water. Drain well. |
|Salt | 6OZ| 9.00 Tbsp| 2. Place chicken in stock pot or |
|Bay Leaves | | 9.00 EA | steam-jacketed kettle;add salt |
|Monosodium Glutamate| 1OZ| 2.67 Tbsp| salt, bay leaves & monosodium |
| | | | glutamate.Bring to boil;reduce |
| | | | heat;simmer 1 hr or til tender |
| | | | 3. Remove chicken; strain; |
| | | | reserve stock for use in |
| | | | Setp 5. |
| | | | 4. Remove meat from bones; cut |
| | | | into 1-inch pieces. Set aside |
| | | | for use in Step 9. |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, | 13OZ| 2.88 Cup | 5. Reconstitute milk; add to |
|Milk Powder | | | stock; mix thoroughly. Heat |
|Warm Water | | 3.75 Qrt | to a simmer. DO NOT BOIL. |
|Stock, Beef or Chick| | 3.00 Gal | |
|en | | | |
|--------------------|----------|----------|-----------------------------------|
|Shortening, Emulsifi| 2LB 8OZ| 1.25 Qrt | 6. Combine shortening or salad |
|ed | | | oil and flour; mix until |
|Flour, All Purpose | 2LB 8OZ| 2.50 Qrt | smooth. |
| | | | 7. Gradually add shortening or |
| | | | salad oil and flour mixture to |
| | | | milk and stock, stirring con- |
| | | | stantly. Cook until thickened, |
| | | | about 10 min. Stir as needed. |
|--------------------|----------|----------|-----------------------------------|
|Salt | 3OZ| 4.67 Tbsp| 8. Add salt, pepper, onions and |
|Pepper, Black, Groun| | 2.00 Tbsp| celery; bring to a boil, |
|d | | | stirring constantly. |
|Dehydrated Onions | 1LB | 3.00 Cup | |
|Celery | 5LB | 3.75 Qrt | |
|--------------------|----------|----------|-----------------------------------|
|Peppers, Sweet | 1LB | 3.00 Cup | 9. Add chicken, peppers, and |
|Pimiento | 14OZ| 1.75 Cup | pimientos to sauce; heat to |
| | | | serving temperature. |
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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 yeild
5 lb chopped celery.
2. In Step 8, 2 oz (2 1/3 cups) dehydrated onions may be used.
See Recipe 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 A-11) or 1 lb frozen, diced, green peppers may be
used.
5. In Step 9, 2-7 oz cn canned pimientos may be used.
VARIATION
1. CHICKEN A LA KING (CHICKEN, CANNED): Omit Steps 1 thru 4.
Use 18 lb 2 oz (10-29 oz cn) canned chicken; cut meat into
1-inch pieces. In Step 5, use 12 oz (1 3/4 cups) Soup and
Gravy base, chicken and 3 gal water for stock. See Recipe
card A-12. Follow Steps 6 thru 9.
2. CHICKEN A LA KING (SOUP, CONDENSED, CREAM OF CHICKEN):
Follow Steps 1 thru 4. In Step 5, omit stock; increase warm
water to 4 3/4 qt. Omit Steps 6 and 7. In Step 8, omit salt
and pepper; add vegetables to milk and water; bring to a
boil. CONTINUED.
3. CHICKEN A LA KING (SOUP, CONDENSED, CREAM OF CHICKEN):
CONTINUED: Add 25 lb (8-No. 3 cyl cn) canned condensed cream
of chicken soup. Blend thoroughly; bring to a simmer.
Follow Step 9.
4. CREAMED CHICKEN: Follow Steps 1 thru 8. In Step 9, omit
peppers and pimientos.
5. CREAMED TURKEY (TURKEY, BONELESS, FROZEN, COOKED): Omit
Steps 1 thru 4. In Step 5, use 12 oz (3/4 cups) Soup and
Gravy base, chicken combined with 3 gal water for stock. See
Recipe Card A-12. Follow Steps 6 thru 8. In Step 9, omit
peppers & pimientos. CONTINUED.
6. CREAMED TURKEY (TURKEY, BONELESS, FROZEN, COOKED):
CONTINUED: Use 20 lb turkey, boneless, frozen, cooked,
thawed and diced into 1-inch pieces.
7. CREAMED TURKEY (TURKEY, BONELESS, FROZEN, RAW): Omit Step 1.
In Step 2, use 26 lb turkey, boneless, frozen, raw. Simmer
3 to 4 hours or until tender. Follow Steps 3 thru 8. In
Step 9, omit peppers and pimientos.
8. CREAMED TURKEY (TURKEY, BONELESS, FROZEN, READY-TO-COOK):
In Step 1, use 45 lb turkey, RTC. In Step 2, simmer 3 to 4
hours or until tender. Follow Steps 3 thru 8. In Step 9,
omit peppers and pimientos.
9. TURKEY A LA KING (TURKEY, BONELESS, FROZEN, COOKED): Omit
Steps 1 thru 4. In Step 5, use 12 oz (1 3/4 cups) Soup and
Gravy base, chicken and 3 gal water for stock. See Recipe
Card A-12. Follow Steps 6 thru 8. In Step 9, use 20 lb
turkey, boneless, cooked; thawed and diced into 1-in pieces.
10. TURKEY A LA KING (TURKEY, BONELESS, FROZEN, RAW): Omit Step
1. In Step 2, use 26 lb turkey, boneless, frozen, raw;
simmer 3 to 4 hours or until tender. Follow Steps 3 thru 9.
11. TURKEY A LA KING (TURKEY, READY-TO-COOK, FROZEN): In Step 1,
use 45 lb turkey, RTC. In Step 2, simmer 3 to 4 hours or
until tender. Follow Steps 3 thru 9.