| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 100 | Servings | ||
INGREDIENTS
| 9 1/2 | ga | WATER |
| 60 | lb | CHICKEN;WHOLE FZ |
| 12 | lb | CELERY FRESH |
| 1 1/2 | lb | LEMON FRESH |
| 4 | lb | LETTUCE FRESH |
| 1 1/2 | c | ONIONS DRY |
| 1 | tb | PEPPER BLACK 1 LB CN |
| 1 1/2 | lb | RELISH PICKLE SWEET |
| 9 | BAY LEAVES | |
| 1 1/2 | qt | SALAD DRESSING #2 1/2 |
| 3 | tb | SALT TABLE 5LB |
| 1/3 | c | SALT TABLE 5LB |
INSTRUCTIONS
1. WASH CHICKEN THOROUGHLY, INSIDE AND OUT, UNDER COLD RUNNING WATER. DRAIN WELL. REMOVE EXCESS FAT. 2. PLACE CHICKEN IN STOCK POT OR STEAM-JACKETED KETTLE; ADD WATER, SALT, AND BAY LEAVES. BRING TO A BOIL; REDUCE HEAT; SIMMER 1 1/2 HOURS OR UNTIL DONE (180 F.). 3. REMOVE CHICKEN. REMOVER MEAT FROM BONES; CUT INTO 1/2 TO 1 INCH PIECES. COVER; PLACE IN REFRIGERATOR TO CHILL. 4. ADD CELERY, PICKLES AND ONIONS TO CHICKEN; MIX THOROUGHLY. 5. ADD LEMON JUICE, SALAD DRESSING, SALT AND PEPPER; MIX LIGHTLY BUT THOROUGHLY. COVER; REFRIGERATE UNTIL READY TO SERVE. 6. PLACE 1 LETTUCE LEAF ON SERVING DISH; ADD 1 CUP (2-NO. 8 SCOOP) CHICKEN SALAD JUST BEFORE SERVING. NOTE: 1. IN STEP 4: 16 LB 7 OZ FRESH CELERY A.P. WILL YIELD 12 LB CHOPPED CELERY, 9 OZ DRY ONIONS A.P. WILL YIELD 8 OZ CHOPPED ONIONS. NOTE: 2. IN STEP 5, 1 LB 8 OZ LEMONS A.P. (6 LEMONS) WILL YIELD 1 CUP JUICE NOTE: 3. IN STEP 6, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE. Recipe Number: L15100 SERVING SIZE: 1 CUP From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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