Recipe#716

Servings: YIELD: 100 Portions (2 Pans)
Portions: 1 Cup Plus Topping
Pan Size: 18 by 24-inch Roasting Pans
Temperature: 425 degree F. Oven

INGREDIENTS

45 lb. chicken, broiler-fryer, whole
9 gal water
9 tbsp. (6 oz) salt
9 bay leaves
3 qt. (4 lb potatoes, white, fresh, diced
3 qt. (4 lb) carrots, fresh, sliced
1 1/2 qt. water, boiling
1 1/2 tbsp. (1 oz) salt
1 qt. (2 lb) butter or margarine, melted
2 qt. (2 lb 4 oz) flour, wheat, hard
3 gal. chicken stock, hot
1 tbsp. pepper, black
2 tsp. celery salt
9 tbsp. (6 oz) salt
3 qt. (6 lb 8 oz or 1-No. 10 cn) peas, canned, drained

THIN BATTER TOPPING:
1 1/3 cups (6 1/2 oz) milk, nonfat, dry
7 1/4 cups water, warm
1 qt. (20 eggs) eggs, whole, slightly beaten
1 tbsp. sugar, granulated
1 3/4 qt. (2 lb) flour, wheat, soft
4 1/2 tbsp. (2 oz) baking powder
2 tbsp. (1 1/3 oz) salt
1 cup (8 oz) shortening, melted

INSTRUCTIONS

Wash chicken thoroughly, inside and out, under running water. Place chicken in stock pot or steam-jacketed kettle; add 9 gal water and 9 tbsp salt and 9 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 1 1/2 tbsp salt to 1 1/2 qt boiling water. Add and cook potatoes and carrots in salted water until tender. Drain. Set aside.

Blend 1 qt butter or margarine and 2 qt flour together; stir until smooth. Gradually add cold roux to 3 gal chicken stock stirring to prevent sticking. Add 1 tbsp pepper, 2 tsp celery salt and 9 tbsp salt; heat slowly until smooth and thickened, stirring constantly. Add peas, chicken, and vegetables to sauce. Place about 3 gal mixture in each pan.

THIN BATTER TOPPING:
Reconstitute milk and 7 1/4 cups warm water; combine with eggs and sugar. Mix thoroughly. Sift 1 3/4 qt flour, baking powder, and 2 tbsp salt together; combine with liquid mixture. Add shortening; mix well. Pour 2 qt batter over top of chicken mixture in each pan. Bake 20 to 30 minutes or until crust is golden brown.

NOTE: 1. Batter in Step 14 will be very thin. Do not add additional flour.
2. 10-29 oz cn canned chicken and turkey may be used.
3. Other types of milk may be used.