| CHICKEN ROLL | ||||||||
| Makes 100 servings. | ||||||||
| Serving: 2” x 3 ¾” | Bake in 400° oven. | |||||||
| 12” x 20” x 2” pans | ||||||||
| INGREDIENTS | WEIGHTS | MEASURES | ||||||
| Chicken broth | 2 gal. (or 32 cups) | |||||||
| Butter or chicken fat | 1 lb. | 2 cups | ||||||
| Flour | 8 oz. | 2 cups | ||||||
| Salt ** | 1 ½ oz. | 3 Tbsps. | ||||||
| Cooked chicken, diced *** | 12 ½ lbs. | 9 ½ qts. | ||||||
| Flour | 8 lbs. | 8 qts. (or 32 cups) | ||||||
| Shortening | 3 lbs. | 6 cups | ||||||
| Water | 1 cup | |||||||
| Salt | 1 ½ tsps. | |||||||
| ** | If chicken has been salted during cooking, use 2 Tbsp. salt in gravy. | |||||||
| *** | 26 lbs. dressed, ready-to-cook chicken will yield 12 ½ lbs. cooked diced chicken or 9 – 29 oz. cans special purchase chicken. | |||||||
| DIRECTIONS: | ||||||||
| 1. Make gravy from first four ingredients. Melt butter or fat, add flour and salt to make a paste. Add hot broth to other ingredients. Stir and cook until thickened; about 15 minutes. (This is a thin gravy.) | ||||||||
| 2. Put flour and salt in mixing bowl and cut in shortening. Add water enough to cause dough to stick together. Do not over mix. | ||||||||
| 3. Roll crust in a thin sheet in shape of pan. Line baking pan with crust. | ||||||||
| 4. Spread with chicken. Cover with gravy. | ||||||||
| 5. Cover with top crust. Make vents in crust. | ||||||||
| 6. Bake 1 ½ hours in 400° F. oven or until crust is done and brown. | ||||||||
| TIP: | Use a whip beater to smooth gravies and sauces. | |||||||
| Number of Portions | 100 | |||||||
| Size of Portion | servings | |||||||
| Calories. | 406 | Iron | 2.63 Mg | Protein. | 21.03 G | 20.71% | ||
| Cholesterol | 47 Mg | Calcium | 17.03 Mg | Carbohydrates. | 29.89 G | 29.44% | ||
| Sodium | 568 Mg | Vitamin A | 12 RE | Total Fat . | 21.75 G | 48.20% | ||
| Fiber | 1.05 G | Vitamin C | 0.00 Mg | Saturated Fat. | 5.89 G | 13.05% | ||