Windham Chicken and Biscuits

Ingredients

Onions(4 pounds, 11 ounces), raw4.688 pounds
Carrots(3 pounds, 2 ounces), raw3⅛ pounds
Celery(3 pounds, 2 ounces), raw3⅛ pounds
Oil, canola(2 cups, 1 tablespoon), industrial, high oleic2.063 cups
Flour, all purpose(1 quart, ⅝ cup), enriched, white, unbleached1.156 quarts
Broth, chicken(3 gallons, 2 cups), low sodium3⅛ gallons
Garlic powder(⅓ cup, 1 tablespoon)0.396 cup
Onion powder(⅓ cup, 1 tablespoon)0.396 cup
Chicken, diced(18 pounds, 12 ounces)18.75 pounds
Corn, sweet, yellow(1 quart, 2¼ cups), frozen, kernels cut off cob1.563 quarts
Peas, green(1 quart, 2¼ cups), cooked from frozen1.563 quarts
Beans, green(1 quart, 2¼ cups), cooked from frozen, whole1.563 quarts
Flour, whole wheat(5 pounds, 8 ounces)5½ pounds
Flour, all purpose(5 pounds, 8 ounces), enriched, white, unbleached5½ pounds
Sugar, granulated12½ ounces
Baking powderdouble acting6¼ ounces
Salt, kosher(3 tablespoons, ⅜ teaspoons)3⅛ tablespoons
Butter, unsalted(3 pounds, 2 ounces), bulk3⅛ pounds
Egg, whole, largeraw, fresh12½ each
Milk, butttermilk, lowfat(3 quarts, ½ cup), fluid, cultured3⅛ quarts

Instructions

  1. Chop onions, celery and carrots into a small dice. In a large kettle or pot, add oil, and heat over medium-high heat. Add diced vegetables and saute until translucent.
  2. Sprinkle vegetable with flour and stir to coat. Add chicken broth and stir until thickened 10-12 minutes.
  3. Add garlic powder, onion powder, chicken, corn, peas and beans. Stir to combine. Hold mixture, hot until ready for service.
  4. Preheat convection oven to 325° F.
  5. Whisk together whole wheat flour, all-purpose flour, sugar, baking powder and salt in a large bowl until well combined. 
  6. Cut butter into dry mix, until it is the size of small peas (you can use a mixer for this but be sure not to over mix). 
  7. Stir in buttermilk and egg until just mixed. Be sure not to over mix (results in a tough biscuit). 
  8. Scoop biscuits with #16 scoop onto parchment-lined sheet pans and bake for 20-25 minutes until golden brown. 
  9. Optional: for added flavor, melt butter and garlic powder over low heat and brush on biscuits when they come out of oven).

Recipe Notes

Yield 144 servings
Serving Size: 1 cup and 1 biscuit
HACCP Process: #2 Same Day Service