| Yield 1X: | 1280.00 | oz | Allergens: | ||
| Portion: | 1 | oz | None | ||
| Portions: | 1280.0 | ||||
| Shelf life: | 4 days | ||||
| Date: | 7.4.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Chicken Backs | 40 | 80 | 120 | |||
| White Chicken Broth | 88 | 176 | 264 | |||
| White Wine | 3 | 6 | 9 |
Roast the chicken backs at 350 F. in a roasting pan until deep golden brown. Transfer to the stock pot. Deglaze the roasting pan with the wine, and add to the pot. Add the water, and place over high heat. Bring to a boil, then reduce to a simmer. Skim fat and foam as it rises. Simmer for 2 1/2 hours.
Strain through a china cap into 44 qt. cambros. Cool in ice bath. Cover, label, date, and initial. Store in the walk-in.