Plain Chicken Stew
makes 15 GALLONS
4 gal. milk
4 cans evaporated milk
1 lb. margarine
4 lbs. plain flour
16 chicken bouillon cubes
Salt & 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 4 gallons milk. Bring this to a boil
and add thickening made of flour and canned milk. Add bouillon, margarine
and salt and pepper to taste. Add chicken. Remove from heat
to avoid scorching.
I think you could add vegetables to this, carrots, onions
frozen peas etc.
to SERVES 100+ Index here
to GROWLIES Index here