Creamy Chicken or Turkey
9 c. uncooked rice
1 Tbsp. salt
1 Tbsp. margarine
17 c. chopped cooked Chicken or turkey (from previously cooked chickens)
3 c. broth
2 batches Creamy Gravy
To cook rice, use a large pot and bring lots of water to boil stir in
rice salt and margarine. Boil 15 to 20 minutes in covered kettle, stirring
occasionally. Drain rice. Combine rice and gravy in electric
roaster. If preparing the day ahead, this mixture may be
partly cooled before adding meat. Stir in chopped meat and add
broth as needed. Heat slowly, stir away from sides. Add broth
if mixture becomes too thick.
Cook chickens or turkey ahead of time,
debone, dice and freeze meat.
When cooking chickens, season generously with poultry seasoning.
Also freeze broth for use in gravy below.
Creamy Chicken Gravy:
3/4 c. butter
3/4 c. flour
1 1/2 tsp. salt
2 tsp. celery salt
4 c. broth
2 c. milk
1/8 tsp. pepper
Melt butter; remove from heat. Stir in flour. Slowly stir in broth and milk.
Cook over low heat. Cook 2 batches. Serves 70 people.
Fills one large electric roaster.