Instructions: 1. WASH CHICKEN THOROUGHLY, INSIDE AND OUT, UNDER COLD RUNNING WATER.

DRAIN WELL.

2. PLACE CHICKEN IN STOCK POT OR STEAM-JACKETED KETTLE; ADD WATER, SALT AND BAY LEAVES. BRING TO A BOIL; REDUCE HEAT; SIMMER 1 HOUR OR UNTIL TENDER.

3. REMOVE CHICKEN; STRAIN STOCK; RESERVE STOCK FOR USE IN STEP 5.

4. REMOVE MEAT FROM BONES; CUT INTO 1 INCH PIECES. SET ASIDE FOR USE IN STE

5. RECONSTITUTE MILK; ADD WATER; MIX THOROUGHLY. HEAT TO A SIMMER IN STEAM-JACKETED KETTLE OR STOCK POT. DO NOT BOIL.

6. ADD ONIONS AND CELERY TO MILK AND WATER; BRING TO A BOIL; ADD CREAM OF CHICKEN SOUP. BLEND THOROUGHLY; BRING TO A SIMMER.

7. ADD CHICKEN, PEPPERS AND PIMIENTOS TO SAUCE; HEAT TO SERVING TEMPERATURE.

NOTE:

1. IN STEP 6, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONION AND 6 LB 14 OZ FRESH CELERY A.P. WILL YIELD 5 LB CHOPPED CELERY.

NOTE:

2. IN STEP 6, 2 OZ (2 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100.

NOTE:

3. IN STEP 7, 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB CHOPPED PEPPERS.

NOTE:

4. IN STEP 7, 2 1/2 OZ (2 CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) OR 1 LB FROZEN, DICED, GREEN PEPPERS MAY BE USED.

THAW PEPPERS.

NOTE:

5. IN STEP 7, 2-7 OZ CN CANNED PIMIENTOS MAY BE USED.

NOTE:

6. ONE D LADLE MAY BE USED. SEE RECIPE NO. A00400.

SERVING SIZE: 1 CUP (8 1

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