COOKING FOR A CROWD - CREAM OF CHICKEN SOUP
8 ounces margarine
1 pound celery, chopped
8 ounces all-purpose flour
1 ounce salt (1 1/2 tbsp)
2 gallons Chicken Stock
2 teaspoons celery salt
1/2 teaspoon white pepper
1 gallon milk
3 pounds cooked chicken, chopped
Melt margarine. SautÃ© celery until tender.
Add flour and salt. Stir until blended. Cook for 5 minutes.
Add stock and seasonings. Cook over low heat until it has the consistency of thin white sauce. If chicken base is used for stock, taste before adding celery salt.
Add milk while stirring. Add chicken. heat to 180Â°F.
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.
1 lb cooked rice or noodles may be added. Reduce margarine and flour to 4 oz each.
Chicken Velvet Soup. Substitute 2 qt light cream (half-and-half) for 2 qt milk. Increase flour to 12 oz.