Poultry Gravy
Cook Time: per recipe
Serving Size: 2 fl oz Makes: 10/25/50/100 Servings Cook Method: Simmer Cook Temp.: 145°F
Nutritional Content
Allergens: wheat, milk, soy
Calories: 50 Kcal
Carbohydrates: 3 g
Protein: 1 g
Total Fat: 4.5 g
Calcium: 0 mg
Sodium: 160 mg
Ingredients
10 Servings
2 1/8 cup water
1 1/2 tsp chicken base, paste, low sodium
1/4 cup all purpose flour
1/4 cup margarine, melted
1/2 tsp salt, iodized
1/8 tsp black pepper, ground
1/8 tsp poultry seasoning
1/4 tsp parsley, dried
25 Servings
1 1/4 QT water
1 Tbsp 1 tsp chicken base, paste, low sodium
2/3 cup all purpose flour
2/3 cup margarine, melted
1 tsp salt, iodized
1/4 tsp black pepper, ground
1/4 tsp poultry seasoning
1/2 tsp parsley, dried
50 Servings
2 1/2 QT water
2 Tbsp 2 tsp chicken base, paste, low sodium
1 1/4 cup all purpose flour
1 1/4 cup margarine, melted
2 tsp salt, iodized
3/4 tsp black pepper, ground
3/4 tsp poultry seasoning
1 tsp parsley, dried
100 Servings
1 gal 1 cup water
1/3 cup chicken base, paste, low sodium
2 1/2 cup all purpose flour
2 1/2 cup margarine, melted
1 Tbsp 1 tsp salt, iodized
1 1/4 tsp black pepper, ground
1 1/4 tsp poultry seasoning
2 tsp parsley, dried
Instructions
Wash hands before beginning to prepare & sanitize surfaces and equipment.
Heat water and chicken base to boiling point.
Add flour to melted margarine and make roux. Add to hot stock, stir until thickened.
Add seasoning and simmer until thick and smooth.
Portion using 2 oz ladle.
CCP: For milk & cheese or non-hazardous items: Cook to internal temp of 145F held for 15 sec.
CCP- Maintain: Product held at >135F. Temperature should be taken every 2 hours during holding. * Maintaining at the proper temperature will present no food safety issue: long hot holding times can affect food quality.
CCP- Cool: Product must reach 135F to 70F within 2 hours and 70F to 40F within 4 hours.
CCP- Reheat: To internal temperature of 165F held for at least 15 seconds.
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