COOKING FOR A CROWD - BRUNSWICK STEW
2 pounds cubed fresh pork (AP)
120 ounces cooked chicken
24 ounces celery, diced
36 ounces carrots, diced
2 pounds potatoes, diced
10 ounces onions, finely chopped
8 ounces margarine
8 ounces all-purpose flour
1 gallon Chicken Stock
1 tablespoon salt
1 1/2 teaspoons white pepper
1 pound frozen green peas
Brown pork. Drain off fat.
Cook vegetables until partially done.
Melt margarine in steam-jacketed or other large kettle. Add flour and stir until smooth.
Add stock gradually, stirring constantly with wire whip. Add chicken, pork, and vegetables. Simmer until vegetables are tender. Do not overcook.
Add peas. Cook an additional 5 minutes. Stew should be fairly thick. Serve in soup bowls or deep plates.
Yield: 3 gallons
Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140Â°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41Â°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165Â°F. Reheat product only once; discard if not used.
If large fryers are used, cook 15 lb AP. Remove meat from bones and cube. Save broth for sauce.