Kate Heyhoe

Kate's Global Kitchen


Braised Chicken Michigan

500 118-ml servings


Aramark's professional chefs feeding the Olympic athletes don't mess around—they cook in batches of 500 servings, like this recipe, and use metric weights and measures for universal accuracy.


3.6 Kg butter (sweet unsalted)
5.9 Kg onions (diced)
22.7 Kg mushrooms (sliced)
9.46 Liters Madeira wine (or dry red wine)
2.27 Kg flour (all-purpose)
57.75 Liters water
0.67 Kg beef base
0.45 Kg chicken base
2.27 Kg dried cherries (Michigan)
56.75 Kg cooked chicken (dried or strips)

2.27 Kg diced red peppers
1.5 Kg fresh basil (chopped or julienne)

Serve over Pasta (500 118-ml servings):
18.9 Kg (raw weight) pasta (egg noodles or tri-colored rotini)


Method of Preparation:

In kettle or brazier melt butter.

Add onions and sauté halfway, add mushrooms and sauté until tender.

Slowly add flour to make roux. Cook roux for about 10 minutes. Add wine and reduce by half. Add all remaining ingredients and simmer for a least 20 minutes or until temperature reaches at least 95 degrees C.

Place chicken mixture and noodles in separate steamtable pans garnished.

Serve chicken over noodles.


Kate's Global Kitchen


Olympic Recipes, Down Under:

These recipes are meant to serve a large, hungry crowd... Of 500. You probably won't be feeding that many athletes or even non-athletes, but you may want to see just what it takes to cook dinner in the Sydney Olympic Village...


Olympic Recipes, in family-size portions:

The following recipes are examples of international menu items served to the athletes at various Olympic Games. Each recipe has been revised to accommodate family-sized portions...


Kate's Global Kitchen for September, 2000:

9/02/00 Pistou and Pesto: Basil's Last Stand
9/09/00 Cook Your Wurst! It's Oktoberfest
9/16/00 Feeding the Olympics, Down Under
9/23/00 Eating Australian
9/30/00 Italian Meatballs, My Way

Copyright © 2000, Kate Heyhoe. All rights reserved.


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This page created September 2000

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