Recipe - Chicken Ala King

3 Three fourths qt WATER; WARM
6 ga WATER
3 ga STOCK; CHICKEN
50 pound CHICKEN;WHOLE FZ
2 7/8 cup MILK; DRY NONFAT L HEAT
5 pound CELERY FRESH
1 Three fourths cup PIMENTOS 7 OZ
1 pound ONIONS DRY
1 pound PEPPER SWT GRN FRESH
2 One half pound FLOUR GEN PURPOSE 10LB
2 One half pound SHORTENING; 3LB
2 tablespoon PEPPER BLACK 1 LB CN
9 BAY LEAVES
9 tablespoon SALT TABLE 5LB

1. WASH CHICKEN THOROUGHLY, INSIDE AND OUT, UNDER COLD RUNNING WATR. DRAIN
WELL.

2. PLACE CHICKEN IN STOCK POT OR STEAMJACKETED KETTLE; ADD WATER, SALT
AND BAY LEAVES. BRING TO A BOIL; REDUCE HEAT; SIMMER 1 HOUR OR UNTIL
TENDER.

3. REMOVE CHICKEN; STRAIN STOCK; RESERVE STOCK FOR USE IN STEP 5.

4. REMOVE MEAT FROM BONES AND SKIN; CUT INTO 1 " PIECES. SET ASIDE FOR
USE
IN STEP 9.

5. RECONSTITUTE MILK; ADD TO STOCK; MIX THOROUGHLY. HEAT TO A SIMMER IN
STEAMJACKETED KETTLE OR STOCK POT. DO NOT BOIL.

6. COMBINE SHORTENING OR SALAD OIL AND FLOUR; MIX UNTIL SMOOTH.

7. GRADUALLY ADD FLOUR MIXTURE TO MILK AND STOCK, STIRRING CONSTANTLY.
COOK UNTIL THICKENED, ABOUT 10 MINTUES. STIR AS NECESSARY.

8. ADD PEPPER, ONIONS AND CELERY; BRING TO A BOIL, STIRRING CONSTANTLY.

9. ADD CHICKEN, PEPPERS AND PIMIENTOS TO SAUCE; HEAT TO SERVING
TEMPERATURE.
:

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 YIELD 5 LB CHOPPED CELERY.

2. IN STEP 8, 2 OZ (2 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A11.

3. IN STEP 9, 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB
CHOPPED PEPPERS.

4. IN STEP 9, 2 One half OZ (2 CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE
NO. A11) OR 1 LB FROZEN, DICED, GRREN PEPPERS MAY BE USED. THAW PEPPERS.

5. IN STEP 9, 27 OZ CN CANNED PIMENTOS MAY BE USED.

6. ONE DLADLE MAY BE USED. SEE RECIPE NO. A4.
COOK UNTIL THICKENED, ABOUT 10 MINTUES. STIR AS NECESSARY.

Recipe Number: L14700

SERVING SIZE: 1 CUP (8 1

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.