Wednesday, November 10, 2010

Chicken Stew (Southern Style)

This is a dish in the south that is many times made in a large cast iron pot on someones farm or back yard when the weather turns cold.  You invite neighbors and friends to bring their own bowl and a dessert and you provide crackers and spoons and beverages.  When I did this I had hay bales set out for people to sit on and I decked out the garage as a little haunted room for the kids.  Neighbors just walked up and had a bowl of warm stew which kept them warm during the nice crisp fall weather.  It was a great time of fellowship and you don't even worry about what your house looks like because everyone is outside.  I am typically to insecure to entertain, but this was such a low key event and the neighbors had a nice time getting to know each other.  When we did this most houses on our street were new so this was nice to bring everyone together.  Now that I think about it most of them have sold and moved on and now we have different neighbors so maybe I need to do it again.  Most people do these "chicken stews" annually, but I am way to chicken for that.

2 hot dried red peppers (without brown stems) (I don't use these)
10-12 whole chickens (to feed 50 people)
1 large can evaporated milk
1/2 gallon whole milk
1 stick butter
salt and pepper to taste

1/2 gallon whole milk
2 cups flour (s/r)

Cook chicken and save as much broth as possible.  Cooking chickens separately will yield more broth.  Debone chicken.

Combine evaporated milk, whole milk, chicken, and broth with salt and peppers and butter in a large pot. Bring to a boil and cook for 30 minutes.

Thickening- Combine 1/2 gallon milk and 2 cups flour in a bowl.  Remove soup from heat (if on open flame) or reduce to low on stove and add flour mixture. Stir constantly to reduce lumps. If too thick add more milk.  Remove whole red peppers before serving if used.

Note- To make for regular meal I use one whole chicken and small can of evaporated milk and usually about 1/4-1/2. cup flour with milk as needed.

Serve with saltine crackers.   My husband likes to add Texas Pete to his bowl.

This dish was originally given to me by a local person who always made homemade pimento cheese sandwiches with them for chicken stews so I am including that recipe she shared in case you would like to make them as well. It is really yummy on toasted bread because the cheese melts.  (You could also buy "Stan's" name brand in the store.)

Pimento Cheese
1 large brick Velveeta cheese- softened slightly
1 small jar pimentos (less if desired) drained
sugar to taste
mayo to taste

Shred cheese in food processor and mix until desired consistency.

No comments:

Post a Comment