wilkes

1 chicken ( app 5 pds)
1 gallon milk whole milk
1 lg can evaported milk
jalpenos peppers to taste ( i use 3 small ones)
salt and pepper to taste
crushed red peppers

Boil chicken, let cool and skin and debone. Save all broth.
Add chicken and broth together. Simmer to a good warm. Add salt to taste. Let simmer. Add peppers ,red peppers ,& pepper to taste. Let simmer a few min. Add evap. milk. Slowely add milk. Simmer never boil. Taste better in a dutch pot . This is sooo good and has been in our family for years. ENJOY !!! with crackers

thanks for that but I need a smaller amount, lol

Chicken Stew
Makes 15 Gallons
30 to 40 pounds chicken meat
5 gal. milk
5 gal. water
5 cans evaporated milk
1 tub margarine
2 pounds butter
1/2 gallon half/half
4 lbs. plain flour
16 chicken bouillon cubes
Salt & pepper
8 boxes crackers
Cook meat with water and bouillon.
Bring broth to boil and cook for 2 hours.
Remove all skin and bones.
Add 4 gallons milk.
Bring this to a boil and add thickening made of flour and canned milk.

I am looking for a Chicken Stew recipe that doesnt call for veggies... Anyone that knows how please pm me.. thanx