Recipes for a Crowd

1 Divide chicken strips equally into steam table pans. Add 2 ounces tarragon and 3 cups green onions. Toss to mix thoroughly.
CCP: Hold covered under refrigeration at 41 F. or lower for 30 minutes.
2 Prepare broth according to manufacturer's instructions on label. Disssolve milk into broth using a wire whip. Add 2 ounces
tarragon. Bring to a boil. Simmer 10 minutes. Dissolve flour in water to form a slurry. To temper, add a little broth to the slurry,
and then slowly add slurry to broth while whipping vigorously. Add black pepper. Simmer 30 minutes.
3 Stir-cook chicken strips in a lightly sprayed steam-jacketed kettle or stockpot about 10-15 minutes. CCP: Internal temperature
must reach 165 F. or higher for 15 seconds. CCP: Hold at 140 F. or higher for service.
4 Ladle 3 quarts sauce over the chicken in each pan.
5 Prepare rice in a sauce pot or steam kettle by bringing the water to a boil. Add rice and salt to boiling water. Simmer covered for
20 minutes. Remove from heat and place in serving pans. CCP: Hold at 140 F. or higher for service.
6 PORTION: Serve 3 ounces chicken strips with 2 ounces sauce over 1/2 cup steamed rice.