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Receta Chicken Ala King (Soup Concentrate)
by Global Cookbook

Chicken Ala King (Soup Concentrate)
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Ingredientes

  • 4 3/4 quart WATER, Hot
  • 6 gal WATER
  • 50 lb CHICKEN,WHOLE FZ
  • 2 7/8 c. Lowfat milk, DRY NON-FAT L HEAT
  • 6 lb CELERY FRESH
  • 1 3/4 c. PIMENTOS 7 Ounce
  • 1 lb ONIONS DRY
  • 1 lb PEPPER SWT GRN FRESH
  • 25 lb SOUP CHICKEN NOODLE
  • 9 x BAY LEAVES
  • 9 Tbsp. SALT TABLE 5LB

Direcciones

  1. WASH CHICKEN THOROUGHLY, INSIDE AND OUT, UNDER Cool RUNNING WATER.
  2. DRAIN WELL.
  3. PLACE CHICKEN IN STOCK POT Or possibly STEAM-JACKETED KETTLE; Add in WATER, SALT AND BAY LEAVES. BRING TO A BOIL; REDUCE HEAT; SIMMER 1 HOUR Or possibly Till TENDER.
  4. REMOVE CHICKEN; STRAIN STOCK; RESERVE STOCK FOR USE IN STEP 5.
  5. REMOVE MEAT FROM BONES; CUT INTO 1 INCH Pcs. SET ASIDE FOR USE IN STE
  6. RECONSTITUTE Lowfat milk; Add in WATER; MIX THOROUGHLY. HEAT TO A SIMMER IN STEAM-JACKETED KETTLE Or possibly STOCK POT. Don't BOIL.
  7. Add in ONIONS AND CELERY TO Lowfat milk AND WATER; BRING TO A BOIL; Add in CREAM OF CHICKEN SOUP. BLEND THOROUGHLY; BRING TO A SIMMER.
  8. Add in CHICKEN, PEPPERS AND PIMIENTOS TO SAUCE; HEAT TO SERVING TEMPERATURE.
  9. NOTE:
  10. IN STEP 6, 1 LB 2 Ounce DRY ONIONS A.P. WILL YIELD 1 LB Minced ONION AND 6 LB 14 Ounce FRESH CELERY A.P. WILL YIELD 5 LB Minced CELERY.
  11. NOTE:
  12. IN STEP 6, 2 Ounce (2 1/3 C.) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100.
  13. NOTE:
  14. IN STEP 7, 1 LB 4 Ounce FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB Minced PEPPERS.
  15. NOTE:
  16. IN STEP 7, 2 1/2 Ounce (2 C.) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) Or possibly 1 LB Frzn, DICED, GREEN PEPPERS MAY BE USED.
  17. THAW PEPPERS.
  18. NOTE:
  19. IN STEP 7, 2-7 Ounce CN CANNED PIMIENTOS MAY BE USED.
  20. NOTE:
  21. ONE D LADLE MAY BE USED. SEE RECIPE NO. A00400.
  22. SERVING SIZE: 1 C. (8 1