RECIPE FOR CHICKEN ROLL

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%

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