6 pounds cooked chicken
28 ounces margarine
4 ounces onions, minced
20 ounces all-purpose flour
1 ounce salt (1 1/2 tbsp)
1 teaspoon white pepper
3 quarts Chicken Stock
2 1/4 quarts milk
4 ounces green pepper, chopped
4 ounces pimiento, shredded
1 pound mushrooms, sliced, sautéed
Servings: 50
1. Dice chicken.
2. Melt margarine in steam-jacketed or other large kettle. Add onions and sauté until tender.
3. Add flour and seasonings to onions. Stir and cook for 5 minutes.
4. Add stock and milk, stirring constantly with wire whip. Cook until thickened.
5. Add green pepper, pimento, and mushrooms to sauce.
6. Fold chicken gently into sauce. Check seasoning. Heat to 170°F. Serve over biscuits, toast points, or rice.
Servings: 50
28 ounces margarine
4 ounces onions, minced
20 ounces all-purpose flour
1 ounce salt (1 1/2 tbsp)
1 teaspoon white pepper
3 quarts Chicken Stock
2 1/4 quarts milk
4 ounces green pepper, chopped
4 ounces pimiento, shredded
1 pound mushrooms, sliced, sautéed
Servings: 50
1. Dice chicken.
2. Melt margarine in steam-jacketed or other large kettle. Add onions and sauté until tender.
3. Add flour and seasonings to onions. Stir and cook for 5 minutes.
4. Add stock and milk, stirring constantly with wire whip. Cook until thickened.
5. Add green pepper, pimento, and mushrooms to sauce.
6. Fold chicken gently into sauce. Check seasoning. Heat to 170°F. Serve over biscuits, toast points, or rice.
Servings: 50
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