Recipe#706

Servings: YIELD: 100 Portions (2 Pans)
Portions: 1 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Oven

INGREDIENTS

45 lb. chicken, broiler-fryer, whole
9 gal. water
9 tbsp. (6 oz) salt
9 bay leaves
6 qt. (4 lb) noodles
3 tbsp. (2 oz) salt
3 to 4 gal. water, boiling
3 1/3 cups (1 lb 8 oz) shortening, melted
2 qt. (1 lb 12 oz) flour, wheat, pastry, sifted
2 gal. chicken stock, hot
2 7/8 cups (13 oz) milk, nonfat, dry
3/4 qt. water, warm
6 tbsp. (4 oz) salt
1 tbsp. pepper, black
1 qt. (1 lb) bread crumbs, dry
1 cup (8 oz) butter or margarine, melted
2 cups (8 oz) cheese, cheddar, shredded

INSTRUCTIONS

Wash chicken thoroughly inside and out under cold running water. Drain well. Place chicken in stock pot or steam-jacketed kettle; add 9 gal water, 9 tbsp salt, and bay leaves. Bring to a boil; reduce heat and simmer 2 hours or until tender. Remove chicken. Strain and reserve stock; set aside. Remove meat from bones; cut into 1-inch pieces. Set aside.

Add 3 tbsp salt to 6 qt water. Cook noodles in salted water 15 minutes or until tender. Drain. Place about 1 gal noodles in each greased pan. Set aside.

Blend shortening and flour together to make a cold roux; mix until smooth. Gradually add cold roux to stock, stirring constantly; heat to boiling point. Boil 2 minutes, stirring frequently to prevent sticking. Reconstitute milk and 3/4 qt warm water. Add milk, 6 tbsp salt, and 1 tbsp pepper to stock mixture, stirring constantly. Cook until smooth and thickened. Add chicken. Mix thoroughly. Pour about 2 gal over noodles in each pan. Mix crumbs, butter or margarine, and cheese. Sprinkle 3 cups over chicken and noodles in each pan. Bake 30 minutes or until browned.

NOTE: 1. 1 gal other types of milk may be substituted for nonfat dry milk and water.
2. Refrigerate stock and meat if not used immediately.