Chicken a la King for 50

Note: you need 18-20 pounds raw chicken on the bone to get the 6 pounds you need. After cooking, remove the skin, debone, then dice. To make the white sauce, melt the butter in a large saucepan, remove from the heat. Add the flour a little at a time whisking until smooth. Add salt then the warm milk gradually whisking constantly. Cook and stir until smooth and thick, about 15-20 minutes. The sauce has to come to a boil to thicken. When the sauce is thick mix the chicken, mushrooms and pimentos into the sauce. Correct the seasoning if necessary. Yields 50 portions of 5 ounces each. Serve with rice, noodles or puff pastry shells. Note: Some recipes call for chopped hard-cooked eggs to be added, optional.