Frank's Recipes! Baked Chicken and Noodles for 100

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Baked Chicken and Noodles for 100

Servings: 100 Portions (2 Pans)
Portions: 1 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Oven

45 lb. chicken, broiler-fryer, whole
9 gallon water
9 tablespoon (6 oz) salt
9 bay leaves
6 quart (4 lb) noodles
3 tablespoon (2 oz) salt
3 to 4 gallon water, boiling
3 1/3 cups (1 lb 8 oz) shortening, melted
2 quart (1 lb 12 oz) flour, wheat, pastry, sifted
2 gallon chicken stock, hot
2 7/8 cups (13 oz) milk, nonfat, dry
3/4 quart water, warm
6 tablespoon (4 oz) salt
1 tablespoon pepper, black
1 quart (1 lb) bread crumbs, dry
1 cup (8 oz) butter or margarine, melted
2 cups (8 oz) cheese, cheddar, shredded

Wash chicken thoroughly inside and out under cold running water. Drain well. Place
chicken in stock pot or steam-jacketed kettle; add 9 gallon water, 9 tablespoon salt, and bay
leaves. Bring to a boil; reduce heat and simmer 2 hours or until tender. Remove chicken.
Strain and reserve stock; set aside. Remove meat from bones; cut into 1-inch pieces. Set
aside.

Add 3 tablespoon salt to 6 quart water. Cook noodles in salted water 15 minutes or until tender.
Drain. Place about 1 gallon noodles in each greased pan. Set aside.

Blend shortening and flour together to make a cold roux; mix until smooth. Gradually add
cold roux to stock, stirring constantly; heat to boiling point. Boil 2 minutes, stirring
frequently to prevent sticking. Reconstitute milk and 3/4 quart warm water. Add milk, 6
tablespoon salt, and 1 tablespoon pepper to stock mixture, stirring constantly. Cook until smooth
and thickened. Add chicken. Mix thoroughly. Pour about 2 gallon over noodles in each pan.
Mix crumbs, butter or margarine, and cheese. Sprinkle 3 cups over chicken and noodles in
each pan. Bake 30 minutes or until browned.

NOTE:
1 gallon other types of milk may be substituted for nonfat dry milk and water.

Refrigerate stock and meat if not used immediately.