6 pounds cooked chicken
1 pound margarine
8 ounces all-purpose flour
3 ounces chicken base
1 gallon water
21 ounces eggs (about 12 total), beaten
38 ounces dry bread, cubed
1 teaspoon salt
2 teaspoons black pepper
1 1/2 teaspoons ground sage or poultry seasoning
10 ounces margarine
8 ounces celery, chopped
8 ounces onion, chopped
2 ounces chicken base
2 1/2 quarts water
6 ounces cracker crumbs, coarse
3 ounces margarine, melted
Servings: 48
1. Cut chicken into 1/2-inch pieces. Save for layering step.
2. Melt margarine in steam-jacketed or other kettle. Stir in flour and chicken base. Cook 5 minutes.
3. Add water to roux, while stirring with wire whip. Cook until thickened.
4. When sauce is thick, add small amount of hot mixture to eggs, then stir into remainder of sauce. Save for layering step.
5. Add seasonings to bread. Mix to distribute seasonings.
6. Sauté celery and onion in melted margarine. Stir in chicken base. Add to bread.
7. Add water to bread. Toss lightly. Do not overmix.
8. Place dressing, sauce, and chicken in two greased 12x20x2-inch counter pans, layered in each pan as follows:
a. 4 lb 8 oz dressing
b. 1 1/4 qt sauce
c. 3 lb chicken
d. 1 1/4 qt sauce
9. Mix crumbs and margarine and sprinkle on mixture, 4 oz per pan. Bake at 350°F for 30-40 minutes, internal temperature 180°F. Cut 4x6.
1 pound margarine
8 ounces all-purpose flour
3 ounces chicken base
1 gallon water
21 ounces eggs (about 12 total), beaten
38 ounces dry bread, cubed
1 teaspoon salt
2 teaspoons black pepper
1 1/2 teaspoons ground sage or poultry seasoning
10 ounces margarine
8 ounces celery, chopped
8 ounces onion, chopped
2 ounces chicken base
2 1/2 quarts water
6 ounces cracker crumbs, coarse
3 ounces margarine, melted
Servings: 48
1. Cut chicken into 1/2-inch pieces. Save for layering step.
2. Melt margarine in steam-jacketed or other kettle. Stir in flour and chicken base. Cook 5 minutes.
3. Add water to roux, while stirring with wire whip. Cook until thickened.
4. When sauce is thick, add small amount of hot mixture to eggs, then stir into remainder of sauce. Save for layering step.
5. Add seasonings to bread. Mix to distribute seasonings.
6. Sauté celery and onion in melted margarine. Stir in chicken base. Add to bread.
7. Add water to bread. Toss lightly. Do not overmix.
8. Place dressing, sauce, and chicken in two greased 12x20x2-inch counter pans, layered in each pan as follows:
a. 4 lb 8 oz dressing
b. 1 1/4 qt sauce
c. 3 lb chicken
d. 1 1/4 qt sauce
9. Mix crumbs and margarine and sprinkle on mixture, 4 oz per pan. Bake at 350°F for 30-40 minutes, internal temperature 180°F. Cut 4x6.
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