Note: you need 18-20 pounds raw chicken on the bone to get the 6
pounds you need. After cooking, remove the skin, debone, then dice.
To make the white sauce, melt the butter in a large saucepan, remove
from the heat. Add the flour a little at a time whisking until
smooth. Add salt then the warm milk gradually whisking constantly.
Cook and stir until smooth and thick, about 15-20 minutes. The
sauce has to come to a boil to thicken.
When the sauce is thick mix the chicken, mushrooms and pimentos
into the sauce. Correct the seasoning if necessary. Yields 50
portions of 5 ounces each. Serve with rice, noodles or puff pastry
Note: Some recipes call for chopped hard-cooked eggs to be added,