Name: Free Range Spring Chicken Sicilian Style
Cook time: 95 min
Total time: 95 min
Yield: 100 servings
Cuisine: Italian
Ingredients: 0.5 EA JUICE - TOMATO (for Sauce); 2 LB CARROTS (for Sauce); 1 EA CELERY (for Sauce); 6 OZ GARLIC - FRESH PEELED (for Sauce sliced); 2 LB MUSHROOMS - FRESH (for Sauce); 1 EA PARSLEY - ITALIAN (for Sauce); 1 QT HOUSE WINE WHITE (for Sauce); 1 OZ TARRAGON LEAVES - RTU (for Sauce); 16 OZ OLIVES - BLACK MED PITTED (for Sauce); 16 OZ OLIVES - GREEN MED PITTED (for Sauce); 0.3 CAN TOMATO - DICED (for Sauce); 0.125 QT OIL - OLIVE BLENDED (for Sauce); 2 QT Tomato Sauce (for Sauce); 1 QT Glace de Poulet (for Sauce); 1 QT Demi Glace (for Sauce); 5 LB SHALLOTS (for Sauce); 1 LB CHEESE-PARMESAN WHOLE (for Potatoes); 1 LB CHEESE - SWISS (for Potatoes); 3 QT MILK - HALF/HALF (5 GAL) (for Potatoes); 1 QT MILK - HEAVY CREAM (for Potatoes); 4 OZ GARLIC - FRESH PEELED (for Potatoes); 25 LB POTATO - REGULAR (for Potatoes); 50 EA CHICKEN - WHOLE; 1 LB ONIONS - YELLOW (for Beans); 5 LB BEANS - GREEN WHOLE (for Beans); 0.5 LB BUTTER SOLIDS - NEW (for Beans); 12 OZ GARLIC - FRESH PEELED (for Beans chopped); 100 Serving SESAME EGGPLANT; 0.5 QT OIL - OLIVE BLENDED; Flour (seasoned, for dusting chicken)

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Free Range Spring Chicken Sicilian Style — Formulation & Method | CuliNect