Home Forums Volume Cooking For Crowds Poultry recipes for a crowd CHICKEN SAUCE PIQUANT (30)

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  • #10253

    Serving Size: 30

    2 cups Bacon drippings (for roux)
    6 cups Plain flour
    7 cups Onion — chopped
    1 cup Bell pepper — chopped
    3 cups Green onions — chopped
    1 cup Celery — chopped
    3 cups Parsley — chopped
    1/4 cup Garlic — chopped
    Bacon drippings/brown chicken
    20 pounds Baking hens — (see
    1 pound Mushrooms — sliced
    16 cups Tomato sauce
    8 cups Chablis wine
    1-1/2 pints Stuffed olives
    6 tablespoons Lea & Perrins
    8 tablespoons Louisiana hot sauce
    1 teaspoon Dried mint — crushed
    6 tablespoons Salt
    The bacon drippings are for browning the chicken. The 20 lbs of chicken should be cut
    up in 2-inch-long pieces. Make sure you taste your sauce as you add the wine.
    Make a roux. Add onions, bell pepper, green onions, and celery and saute until onions are tender and clear. Add parsley
    and garlic and saute. Brown off chicken while roux is being made.
    After onions, etc. are tender, add water to bring roux to a smooth paste. Add all other
    ingredients and enough water to cover well. Bring to a boil, and then cut heat. Cook for
    about 4 to 6 hours. Serve over spaghetti. This is for a party and will serve 20 to 40
    people. You can freeze what you don’t eat.

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