Chicken Stew with Barley or Rice
Recipe No. 389 from the U.S. Army's WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Army TM10-412 · Chicken · Meat · Rice · Soup
Recipe No. 389 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Directions
- Reduce chicken to 60 pounds New York dressed or 45 pounds full drawn in recipe for chicken stew. Serve stew with or on cooked barley or rice.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 389, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.