Chicken Stew For Forty People

1. 1

   Cook chicken with red pepper and sage; let cool.

2. 2

   Pick chicken off bones, making sure to remove all bones, fat, gristle and cartilage.

3. 3

   Break into bite size pieces and place back into broth. Bring to a slow boil.

4. 4

   Add 1 gallon of milk while stirring.

5. 5

   Bring back to a slow boil.

6. 6

   Mix 1 quart of milk with the flour.

7. 7

   Mix well and add to broth while stirring.

8. 8

   Salt and pepper to taste.

9. 9

   After each stirring, skim particles that come to the top of the broth and discard.

10. 10

    Do this several times.

* Per serving · 4 servings · Values may vary.

No additional tips available.