Wash chicken thoroughly, inside and out, under running water. Place chicken in stock pot
or steam-jacketed kettle; add 9 gallon water and 9 tablespoon salt and 9 bay leaves. Bring to a
boil; reduce heat and simmer 2 hours or until tender. Remove chicken; strain and reserve
stock; set aside. Remove meat from bones; cut into 1-inch pieces. Set aside.
Add 1-1/2 tablespoon salt to 1-1/2 quart boiling water. Add and cook potatoes and carrots in
salted water until tender. Drain. Set aside.
Blend 1 quart butter or margarine and 2 quart flour together; stir until smooth. Gradually add
cold roux to 3 gallon chicken stock stirring to prevent sticking. Add 1 tablespoon pepper, 2 teaspoon
celery salt and 9 tablespoon salt; heat slowly until smooth and thickened, stirring
constantly. Add peas, chicken, and vegetables to sauce. Place about 3 gallon mixture in
THIN BATTER TOPPING:
Reconstitute milk and 7 1/4 cups warm water; combine with eggs and sugar. Mix
thoroughly. Sift 1-3/4 quart flour, baking powder, and 2 tablespoon salt together; combine with
liquid mixture. Add shortening; mix well. Pour 2 quart batter over top of chicken mixture
in each pan. Bake 20 to 30 minutes or until crust is golden brown.
Batter in Step 14 will be very thin. Do not add additional flour.
10-29 oz can canned chicken and turkey may be used.