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Chicken and Dumplings
2 oz. eq. meat/meat alternate; 1 oz. eq. enriched grain
Number of Portions: 2 oz. eq. meat/meat alternate; 1 oz. eq. enriched grain Size of Portion: 3/4 cup
Recipe HACCP Process: #3 - Complex food preparation
- Meat/Meat Alternate
- Enriched Grain
INGREDIENT | MEASURE (FOR 2 oz. eq. meat/meat alternate; 1 oz. eq. enriched grain SERVINGS) |
|---|---|
Tortilla, Soft Flour, 6”, Briggs, #1221 | 50 tortilla(s) |
Margarine, Bulk, #1319 | 8 ounce(s) |
Milk, Lowfat, Unflavored,1% Milk Fat | 1 quart(s) |
Flour, All Purpose, Enriched, #2011 | 1 cup(s) |
Water, Municipal, Mississippi | 2 1/2 gallon(s) |
Base, Chicken, Low Sodium, #2501 | 8 ounce(s) |
Salt, Table, #2219 | 1 tablespoon(s) |
Pepper, Black, Ground, #2718 | 1/2 tablespoon(s) |
Chicken, Diced, Cooked, IQF, #1019 | 8 pound(s) + 8 ounce(s) |
DIRECTIONS
1. | Cut tortillas into 1 ½ inch squares. Helpful hint: To make 1 ½ inch squares, cut tortillas 3 times across in each direction. |
2. | Melt margarine in a pot. Whisk in flour until well blended and smooth, about 1 ½ minutes. |
3. | Combine milk, water, chicken base, salt, and pepper. Add gradually to flour and margarine mixture. Stir gently to combine. Bring to a rolling boil. |
4. | Drop in tortillas into sauce in small batches. Cook over medium heat until tortillas are tender, approximately 10 minutes. Stir gently to prevent tortillas from sticking. |
5. | Add thawed chicken to hot mixture and heat thoroughly. CCP: Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process. |
6. | Pour into serving pans. Serve immediately or cover and place in warmer until ready for service. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
7. | Portion with 6 ounce ladle (¾ cup) per serving. Each portion provides 2 oz. eq. meat/meat alternate and 1 oz. eq. of enriched grain. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower. |
Production Notes
Whole grain biscuits may be used instead of tortillas. For 100 servings, use 100 1 oz. eq. biscuits. Cut it into quarters for 4 pieces of dumpling from each biscuit. If biscuits are used, the nutrient analysis will need to be re-calculated.
Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meal" provides seasoning and serving ideas for poultry.
Serving Notes
May sprinkle parsley once the dish has been placed into serving pans to increase eye appeal.
Miscellaneous Notes
Yield: 50 servings is about 3 1/8 gallons.
Nutrients Per Serving
Illustrated Steps for Preparation of Chicken and Dumplings
| 1. |  Cutting tortillas three times across in each direction. | 2. |  Stirring tortillas in the broth. |
| 3. |  1 serving of Chicken and Dumplings (with tortillas). | 4. |  Alternate directions: cutting biscuits it into quarters. |
| 5. |  Alternate directions: cutting biscuits it into quarters. | 6. |  Alternate directions: 1 serving of Chicken and Dumplings (with biscuits). |