Source: U.S. Department of Defence
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Chicken A LA King (Cooked Diced)
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 147 00
CHICKEN A LA KING (COOKED DICED)
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
246 cal
17 g
27 g
7g
74 mg
1235 mg
62 mg
Ingredient
Weight
Measure
Issue
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
1-7/8 oz
3 tbsp
SALT
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
CHICKEN,COOKED,DICED
18 lbs
1 lbs
3 cup
1-1/4 lbs
PEPPERS,GREEN,FRESH,CHOPPED
PIMIENTO,CANNED,DRAINED,CHOPPED
8-1/2 oz
1-1/4 cup
Method
1 Place broth, celery, onions, salt and pepper in a steam jacketed kettle or stockpot; bring to a boil. Cover; reduce heat; simmer 8-10
minutes until tender.
2 Reconstitute milk in warm water. Stir milk into cooked vegetables and broth.
3 Blend flour and broth together 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.
4 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.
5 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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| Yield: 100 | Portion: 1 Cup |
| Calories: | 246 cal |
| Carbohydrates: | 17 g |
| Protein: | 27 g |
| Fat: | 7g |
| Cholesterol: | 74 mg |
| Sodium: | 1235 mg |
| Calcium: | 62 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| 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 |
| SALT | 1-7/8 oz | 3 tbsp | |
| 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 | |
| CHICKEN,COOKED,DICED | 18 lbs | ||
| 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 Place broth, celery, onions, salt and pepper in a steam jacketed kettle or stockpot; bring to a boil. Cover; reduce heat; simmer 8-10 minutes until tender. 2 Reconstitute milk in warm water. Stir milk into cooked vegetables and broth. 3 Blend flour and broth together 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. 4 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. 5 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.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence