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Chicken A LA King (Canned Chicken)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 147 01
CHICKEN A LA KING (CANNED CHICKEN)
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
212 cal
17 g
20 g
7g
47 mg
1325 mg
60 mg
Ingredient
Weight
Measure
Issue
CHICKEN,BONED,CANNED,PIECES
18 lbs
1 gal 3-1/8 qts
CHICKEN BROTH
2 gal 3 qts
CELERY,FRESH,CHOPPED
4 lbs
3 qts 3-1/8 cup
5-1/2 lbs
1 lbs
2-7/8 cup
1-1/8 lbs
ONIONS,FRESH,CHOPPED
PEPPER,WHITE,GROUND
1/3 oz
1 tbsp
7-7/8 lbs
3 qts 3 cup
WATER,WARM
MILK,NONFAT,DRY
7-1/4 oz
3 cup
CHICKEN BROTH
3 qts
3-7/8 lbs
3 qts 2 cup
FLOUR,WHEAT,GENERAL PURPOSE
PEPPERS,GREEN,FRESH,CHOPPED
1 lbs
3 cup
1-1/4 lbs
8-1/2 oz
1-1/4 cup
PIMIENTO,CANNED,DRAINED,CHOPPED
Method
1 Cut chicken into 1 inch pieces.
2 Place broth, celery, onions, and pepper in a steam jacketed kettle or stockpot; bring to a boil. Cover; reduce heat; simmer 8-10
minutes until tender.
3 Reconstitute milk in warm water. Stir milk into cooked vegetables and broth.
4 Blend flour and second broth together; stir to make a smooth slurry. Add slurry to vegetables, broth, and milk mixture stirring
constantly. Bring to a boil. Cover; reduce heat; simmer 10 minutes or until thickened, stirring frequently to prevent sticking.
5 Stir chicken, peppers, and pimientos gently into thickened sauce. Cover; reduce heat; simmer 2 minutes. CCP: Internal
temperature must reach 165 F. or higher for 15 seconds.
6 Pour 2-1/2 gallons of chicken a la king into ungreased steam table pans. CCP: Hold for service at 140 F. or higher.



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Chicken A LA King (Canned Chicken)

Yield: 100 Portion: 1 Cup
Calories: 212 cal
Carbohydrates: 17 g
Protein: 20 g
Fat: 7g
Cholesterol: 47 mg
Sodium: 1325 mg
Calcium: 60 mg

Ingredient Weight Measure Issue
CHICKEN,BONED,CANNED,PIECES 18 lbs 1 gal 3-1/8 qts
CHICKEN BROTH 2 gal 3 qts
CELERY,FRESH,CHOPPED 4 lbs 3 qts 3-1/8 cup 5-1/2 lbs
ONIONS,FRESH,CHOPPED 1 lbs 2-7/8 cup 1-1/8 lbs
PEPPER,WHITE,GROUND 1/3 oz 1 tbsp
WATER,WARM 7-7/8 lbs 3 qts 3 cup
MILK,NONFAT,DRY 7-1/4 oz 3 cup
CHICKEN BROTH 3 qts
FLOUR,WHEAT,GENERAL PURPOSE 3-7/8 lbs 3 qts 2 cup
PEPPERS,GREEN,FRESH,CHOPPED 1 lbs 3 cup 1-1/4 lbs
PIMIENTO,CANNED,DRAINED,CHOPPED 8-1/2 oz 1-1/4 cup

Method:
1 Cut chicken into 1 inch pieces.
2 Place broth, celery, onions, and pepper in a steam jacketed kettle or stockpot; bring to a boil. Cover; reduce heat; simmer 8-10
minutes until tender.
3 Reconstitute milk in warm water. Stir milk into cooked vegetables and broth.
4 Blend flour and second broth together; stir to make a smooth slurry. Add slurry to vegetables, broth, and milk mixture stirring
constantly. Bring to a boil. Cover; reduce heat; simmer 10 minutes or until thickened, stirring frequently to prevent sticking.
5 Stir chicken, peppers, and pimientos gently into thickened sauce. Cover; reduce heat; simmer 2 minutes. CCP: Internal
temperature must reach 165 F. or higher for 15 seconds.
6 Pour 2-1/2 gallons of chicken a la king into ungreased steam table pans. CCP: Hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/chicken_a_la_king_canned_chicken.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence