Chicken Ala King (Soup Concentrate)

Directions

1. 1. WASH CHICKEN THOROUGHLY, INSIDE AND OUT, UNDER Cool RUNNING WATER.
2. DRAIN WELL.
3. 2. PLACE CHICKEN IN STOCK POT Or possibly STEAM-JACKETED KETTLE; Add in WATER, SALT AND BAY LEAVES. BRING TO A BOIL; REDUCE HEAT; SIMMER 1 HOUR Or possibly Till TENDER.
4. 3. REMOVE CHICKEN; STRAIN STOCK; RESERVE STOCK FOR USE IN STEP 5.
5. 4. REMOVE MEAT FROM BONES; CUT INTO 1 INCH Pcs. SET ASIDE FOR USE IN STE
6. 5. RECONSTITUTE Lowfat milk; Add in WATER; MIX THOROUGHLY. HEAT TO A SIMMER IN STEAM-JACKETED KETTLE Or possibly STOCK POT. Don't BOIL.
7. 6. Add in ONIONS AND CELERY TO Lowfat milk AND WATER; BRING TO A BOIL; Add in CREAM OF CHICKEN SOUP. BLEND THOROUGHLY; BRING TO A SIMMER.
8. 7. Add in CHICKEN, PEPPERS AND PIMIENTOS TO SAUCE; HEAT TO SERVING TEMPERATURE.
9. NOTE:
10. 1. IN STEP 6, 1 LB 2 Ounce DRY ONIONS A.P. WILL YIELD 1 LB Minced ONION AND 6 LB 14 Ounce FRESH CELERY A.P. WILL YIELD 5 LB Minced CELERY.
11. NOTE:
12. 2. IN STEP 6, 2 Ounce (2 1/3 C.) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100.
13. NOTE:
14. 3. IN STEP 7, 1 LB 4 Ounce FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB Minced PEPPERS.
15. NOTE:
16. 4. IN STEP 7, 2 1/2 Ounce (2 C.) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) Or possibly 1 LB Frzn, DICED, GREEN PEPPERS MAY BE USED.
17. THAW PEPPERS.
18. NOTE:
19. 5. IN STEP 7, 2-7 Ounce CN CANNED PIMIENTOS MAY BE USED.
20. NOTE:
21. 6. ONE D LADLE MAY BE USED. SEE RECIPE NO. A00400.
22. SERVING SIZE: 1 C. (8 1