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.

Ingredients:

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)

Garnish:
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

Feeding the Olympics, Down Under

 

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...

Curried Red-Snapper, for 500
Braised Chicken Michigan, for 500

 

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...

Belgian White Veal Stew
     (Blanquette de Veau à l'ancienne)
     (2000 Sydney Olympic Games)
African Peanut Chicken Soup
     (1988 Calgary Olympic Games)
Salad Nicoise
      (1994 Lillehammer and the 1996 Atlanta Olympic Games)
Spanish Paella Valenciana
     (1992 Barcelona Olympic Games)
Chicken Satay with Spicy Peanut Sauce
     (1996 Atlanta Olympic Games)
Heavenly Potatoes
     (1996 Atlanta Olympic Games)
Chick Pea and Feta Salad
     (1996 Atlanta Olympic Games)
Almond Custard
     (1996 Atlanta Olympic Games)
Georgia Peach Cobbler
     (1996 Atlanta Olympic Games)

 

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