Chicken Gravy
Quick Reference
| Storage | Recipe | Cooking Time | Cooking Temp | Holding TIme | Quality
Serving Temp |
|---|---|---|---|---|---|
| 50°F - 70°F
Dry Storage |
|
30 Seconds | 208°F | 6 hours
Steam well |
150°F to 160°F |
☆Q.A. Standard: Consistent in color and texture with no lumps Gravy should be thick enough for swirls to be seen when stirred, and thin enough to pour easily from the ladle If a crust develops on the gravy that cannot be dissolved by stirring, discard the gravy.
Tools Needed
- Wire whisk
- Measuring cup
- 1/6 size, 6 inch deep pan with slotted lid
- 1 ounce ladle
- Dissolvable label
Work Safe
- Wash hands before starting to work and after handling anything that is not food related to prevent contamination and health hazards
- Chicken gravy must be time and temperature controlled for safety (TCS) Hot foods must maintain a minimum internal temperature of 135°F
- Use caution when pouring hot water into pan
- Wash, rinse, and sanitize all utensils and surfaces that touch food every four hours or anytime they become contaminated
Receiving and Storing
- Chicken gravy mix is delivered and stored at room temperature (50°F - 70°F) in the dry storage area
Preparing and Holding
- Measure 2 quarts (64 ounces) of boiling water from the hot water maker into a measuring cup
- uUse caution when pouring hot water into pan
- Pour the boiling water into a 1/6 size, 6 inch deep pan
- Using a wire whisk stir vigorously while slowly adding 1 package of chicken gravy mix
- Once all the gravy mix has been added to the water continue to stir for an additional 30 seconds
- Gravy mix must be completely dissolved, and the gravy lump-free
- Place a 1-ounce ladle in the gravy
- Cover with a slotted lid
- Place the covered pan of gravy in the steam well or warming cabinet
- Prepared chicken gravy can be held for up to 6 hours in the steam well or warming cabinet
- Place a dissolvable label on the slotted lid
- Write the product name and the 6 hour discard time on the dissolvable label
- Stir chicken gravy every time the 15-minute store quality timer sounds
- If a crust develops on the gravy that cannot be dissolved, discard the gravy
Serving
See Mashed Potatoes for serving details
Close
- Serve all customers
- Turn off steam well
- Remove pan of gravy from steam well
- Discard any remaining gravy
- Wash, rinse and sanitize the 1/6 size pan, ladle, and lid Allow to air dry
- Drain steam well and scrub the inside with scouring pad and soapy water
- Rinse out the well and wipe dry
- Clean all exterior surfaces using a sanitized towel
- Reassemble the steam well for breakfast products