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Chicken Stew For 100 Servings Or 15 Gallons Recipe

by CookEatShare Cookbook

Ingredients

6 hens 7 fryers 4 gal. lowfat milk 4 cans evaporated lowfat milk 1 pound butter

4 lbs. plain flour 16 chicken bouillon cubes Salt & pepper 8 boxes crackers

Directions

1. Use 4 canners to cook hens and fryers with water about 1/2 full in each canner. Debone all chicken. Remove all skin and bones. Pour broth into large iron pot with fire underneath. Bring broth to boil and add in 4 gallons lowfat milk. Bring this to a boil and add in thickening made of flour and canned lowfat milk. Add in bouillon, butter and salt and pepper to taste. Add in chicken. Remove from heat to avoid scorching.

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