Frank's Recipes! Creamed Chicken for 100

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Creamed Chicken for 100

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

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 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.