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Source: MRS 2023
MRS: 8280 — Condiments/Other (8000s)

Chicken Stock

Meal Component Contribution:
None
Number of Portions: 80  Size of Portion: 1 cup
Recipe HACCP Process: #2 - Same day service
    INGREDIENT
    MEASURE (FOR 80 SERVINGS)
    Base, Chicken, Low Sodium, #2501
    2  cups
    Water, Municipal, Mississippi
    5  gallons
    DIRECTIONS

    1.

    Bring the water to a boil. Stir the chicken base into boiling water until the chicken stock dissolves. Use in a recipe immediately.

    CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations.
    CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. Discard any leftovers.

    Nutrients Per Serving
    Calories
    19
    Carbohydrates
    1.15 g
    Dietary Fiber
    0.06 g
    Protein
    1.55 g
    Sodium
    135.00 mg
    Total Fat
    1.01 g
    Sat. Fat
    0.27 g
    Trans Fat
    0.00 g
    Updated: 9/21/22
    Developed by the Mississippi Department of Education, Office of Child Nutrition Programs
    8280

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