wilkes

Chicken Stew
Makes 15 GALLONS

enough water to cover chicken Apx 3 gallons
6 hens
7 fryers
10 gal. whole milk
4 cans evaporated milk
4 lb. margarine
4 lbs. plain flour
16oz chicken bouillon

Salt & lots of pepper
8 boxes crackers
Use 4 canners to cook hens and fryers with water
about 1/2 full in each canner.
Debone all chicken. Remove all skin and bones.
Pour broth into large iron pot with fire underneath.
Bring broth to boil and add 10 gallons milk.

Add bouillon, margarine and salt and pepper to taste.

Add chicken
Bring this to a boil and add thickening made of flour and canned milk.
Cook for 4 to 5 hours .
Remove from heat to avoid scorching.

I make a simple one using chicken breasts only for the white meat, milk, butter, the chicken stock that has cooked off of the boiled breasts, and I also add a can of cream of chicken soup. It is really good and I get a lot of compliments on it when I make it. I have even added some pieces of can biscuits to add dumplings to it.

I cooked this today but added some onions and taters cooked in the broth before adding back the chicken and the milk/flour. It was really good....

YES! Thanks you Whitehawk. This is what I want.

If that's what you really want it would just be boiled chicken. Maybe this is what you are looking for:


3 skin on, bone in chicken breasts, boiled in enough water to cover well, and until fork-tender.


Remove breasts, remove skin from breasts and discard, de-bone breasts, shred chicken.


Reserve liquid and add 1/4 stick butter or margarine, 1/2 tsp salt (add more to taste at end of recipe),

ditto 1/4 tsp ground, fresh black pepper,


In mixing bowl: add 2 tbsp corn starch to 1 can evaporated milk and beat with fork (or mixer if you prefer,)


Bring reserved liquid to slow boil and slowly add the corn starch mixture to the boiling water, stirring all the while,


Add shredded chicken to mixture. The liquid mixture should remain fairly thin, about the consistency of heated mushroom soup.


If mixture is too thick then add more evaporated milk. If too thin, add a little starch to room temperature water and mix well. Slowly add to the boiling chicken.


Remove from heat and cover until ready to serve.


If you want to make dumplings then make your regular biscuit mixture and cut out small biscuits, enough to cover the mixture. Cover and leave on slow simmer for about 20 minutes. DO NOT REMOVE lid from dumplings while they are cooking or they will either fall or be gluey (or both.)

It's not a stew if chicken is the only ingredient.

I like chicken cooked with onion and celery. Add anything else you really like.

Would like a recipe for Chicken Stew? This would be just chicken, nothing else. Can anyone help.

Thanks.