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Categories:Viewed: 54 - Published at: a year ago
Ingredients
- 1/2 gal. water
- 8 chickens, stewed, skinned and deboned
- 1 stewing hen, stewed, skinned and deboned
- 1 1/2 to 2 gal. milk
- 1 stick butter
- 2 Tbsp. salt
- 2 Tbsp. black pepper
- 2 medium red pepper pods
- 1 pt. flour
- broth (all the broth from cooking chicken)
Method
- Begin with a 10 to 12 gallon black iron pot with lid.
- Add 1/2 gallon of water to pot.
- Place cooked and deboned chicken plus broth into pot.
- Heat to boiling.
- Remove heat from under pot and let mixture cool.
- Add butter, salt, black and red pepper and milk. Mix well.
- Prepare thickening by measuring 1 pint flour and placing in quart jar.
- Add enough water to fill jar.
- Attach lid and shake vigorously until all flour is dissolved and there are no lumps. Add thickening mixture to cooled stew.
- Mix well and reheat stew until it just begins to boil.
- Remove from heat and enjoy.
- Serves 50 to 75.
