9 CFR 381.167: Other poultry dishes and specialty items.

Poultry dishes and specialty items listed in Table IV of this paragraph shall meet the requirements set forth in said table, irrespective of the type of packaging, and the percentages in Table IV shall be calculated on a ready-to-serve basis, except that soup bases in institutional packs which are prepared for sale to institutional users shall have a minimum of 15 percent cooked deboned poultry meat based on the weight of the soup base product.

Table IV

Product name 1 Minimum percent cooked deboned poultry meat of kind indicated Minimum percent cooked poultry of kind indicated, indicating bone

(Kind) Ravioli 2

(Kind) Soup 2

Chop Suey with (Kind) 2

(Kind) Chop Suey 4

(Kind) Chow Mein without noodles 4

(Kind) Tamales 6

Noodles or Dumplings with (Kind) 2 6

(Kind) Stew 12

(Kind) Fricassee of Wings 40

(Kind) Noodles or Dumplings 2 15 30

(Kind) with Vegetables 15

Gravy with sliced (Kind) 15

(Kind) Tetrazzini 15

(Kind) chili with beans 17

Creamed (Kind) 20

(Kind) Cacciatore 20 40

(Kind) Fricassee 20 40

(Kind) A-La-King 20

(Kind) croquettes 25

Slice (Kind) with Gravy and Dressing 25

(Kind) Salad 3 25

(Kind) chili 28

(Kind) Hash 30

Sliced (Kind) with Gravy 35

Minced (Kind) Barbecue 40

1 The product name may contain other appropriate descriptive terms such as “noodle”; e.g., “Chicken Noodle Soup.”

2 This standard also applies to products named (Kind) with rice or similar starches.

3 The 25 percent-standard listed includes poultry meat plus proportions of skin and fat natural to the poultry used.