Start Roasting yer Chicken:
(Handy chicken fact: 1 pound lean boneless skinless chicken makes about 2 cups of meat and
1 pound whole chicken makes about 1 cup of meat)
- 4 5 lb chickens, cut up– I cut up my own it is vastly cheaper.
- Mixed herbs or poultry seasonings, and salt and pepper
Put convection oven at 400°. Oil roasting pans, arrange chicken on them and leave space between chicken pieces, so it browns well instead of just steaming. Sprinkle front and back with Mixed Herbs Blend, and roast for 20 or so minutes until it is well browned. Do not worry about thorough cooking, as it will cook further in the casserole. Throw the wings, backs and giblets (all except the livers, but save them to make great chopped liver) right back into your ginourmous stock pot. Add water to almost 3⁄4 full and bring to a boil, and add at least 6 fat carrots, 3 big onions, 6 stalks celery, 6 sprigs parsley.
Strip the rest of the chicken from the bones, and of skin, which also are added to the pot. Simmer gently for at least an hour, or overnight, covered on the pilot, or very, very low heat, and then skim carefully of fat. Save this for the next step, which is,
- 3 cups butter or chicken fat
- 3 cups flour
Melt fat over medium heat, and slowly add flour, mixing with whisk until smooth. Cook for 5 minutes over low heat. Use immediately,
or it can be refrigerated for a month or frozen for a year. Do twice for four pans, serving 200.
Sauce Veloute:( for one pan serving 50)
- 3 cups roux
- 1 gallon stock
- 1⁄2 gallon whole milk
- 3 lbs frozen peas
- 6 lbs cooked chicken, or 4 quarts, or 16 cups, diced
- 1-2 Tbs salt
- 1tbs pepper
- 1 1⁄2 tsp poultry seasoning
- 2 tsp hot sauce
Heat roux if refrigerated or frozen. Slowly add stock, whisking constantly, until smoothly blended, then milk and cook on low for five minutes, stirring continually. Add seasonings and taste. Add peas, carrots, potatoes and chicken. Keep warm while rolling out crust.
Hot Water Pie Crust: From Cooking from Quilt Country by Marcia Adams.
Do not be afraid of either the lard in this crust, or the idea of rolling out crust. This stuff is magic, like rolling out Play Dough, it is that forgiving and patchable and moldable! This pie crust disaster on the right will not happen to you. Hot water pie crust is the beginners’ ideal crust, and the experienced chef’s godsend, as it makes an enormous quantity very quickly in the mixer
. It is the reason those Amish women can serve their families pie three times a day.
And About Lard: It has a undeserved bad reputation as a health hazard, but home rendered lard is as healthy a source of omega 3’s as olive oil. The stuff in tubs is not as good, but it tastes great if it’s fresh–everyone thinks they are eating a butter crust.
(For 4 8-inchtop and bottom crusts or 4 9-inch single crust, or 1 15 ×12 inch pan , so repeat four times, for four 15×12 pans to serve 100)
- 1 1⁄2 pounds lard, (3 cups)
- 1 1⁄2 cups boiling water
- 1 tablespoon salt
- 9 cups all purpose flour (1⁄2 bag)
Put lard and salt in mixing bowl and beat a bit until completely softened. Pour boiling water over the lard and blend again. Let this mixture cool to room temperature, but stir often so water and lard won’t separate, though it is not the end of the world, or the crust, if it does). Stir in the flour, and form the mixture into a ball. Chill for several hours, or overnight , then let the cold dough sit out at room temperature for about 30 minutes before rolling out.
Bake pies at 400°
Make Ahead Mashed Potatoes for 100
- 50 lbs. potatoes
- 80 oz. cream cheese with chives
- 5 cups half and half
- 5 tsp pepper
- 7 1/2 cups butter
Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Put the potatoes over low heat, slightly covered, allowing all the steam to escape, and dry out before mashing and adding in all the other ingredients.
Turn off the stove and add butter, cream cheese and half-and-half. Mash, mash, mash! Next, black pepper to taste.
Stir well and place in half-sized roasting pan. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until crusty and browned.
Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 40 to 50 minutes or until warmed through, or if you have time, till browned and crispy like a giant tater tot. Don’t cover with foil or steamer pans, or you’ll soften the crust.