Simmered Chicken with Vegetables
Recipe No. 375 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
Recipe No. 375 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 65 pounds New York dressed or 49 pounds full drawn in recipe for simmered chicken. Add 8 pounds whole, small onions, 8 pounds sliced or cubed carrots, 10 pounds cubed potatoes, and 8 pounds diced celery, allowing 45 minutes to 1 hour for onions to cook; 30 minutes for carrots and potatoes and 15 to 20 minutes for celery. Drain stock from chicken and vegetables; thicken stock with flour mixture. Simmer 10 to 15 minutes. Add salt and pepper. Combine gravy, chicken, and vegetables; heat to serving temperature. Add cooked peas or asparagus just before serving.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 375, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.