Plain Chicken Stew

         
     
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    makes  15 GALLONS
     
     
     6 hens
    7 fryers
    4 gal. milk
    4 cans evaporated milk
    1 lb. margarine
    4 lbs. plain flour
    16 chicken bouillon cubes
    Salt & pepper
    8 boxes crackers
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      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.
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    I think you could add vegetables to this, carrots, onions  frozen peas etc.
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