Chicken Stew For Forty People - cooking recipe

Ingredients

about 30 lb. fryers, cut up
1 large pod red pepper
1 Tbsp. sage
1 gal. plus 1 qt. whole milk
2 sticks margarine
5 heaping Tbsp. flour
salt and pepper

Preparation

Cook chicken with red pepper and sage; let cool.
Pick chicken off bones, making sure to remove all bones, fat, gristle and cartilage.
Break into bite size pieces and place back into broth. Bring to a slow boil.
Add 1 gallon of milk while stirring.
Bring back to a slow boil.
Mix 1 quart of milk with the flour.
Mix well and add to broth while stirring.
Salt and pepper to taste.
After each stirring, skim particles that come to the top of the broth and discard.
Do this several times.