I have a recipe for you today that I’m willing to bet no more than a dozen of you have ever heard of. Maybe fewer even. (Miss P – you don’t count!) This is my grandmother, Polly’s, Chicken Jallop. I’ve done some internet research on Chicken Jallop and have found very few references. One reference I did find was in the New Georgia Encyclopedia which indicates that what we call Chicken Jallop in south Georgia is called Chicken Mull in north Georgia. However, their description does not really match what I’ve known all my life to be Chicken Jallop. Especially the part about adding crumbled saltine crackers. Hmmm.
Anyway, Chicken Jallop is nothing more than a chicken stew. Polly used to make this recipe pretty frequently. She’s pretty well known in our area for this recipe, too. I believe she usually served her jallop over chow mein noodles, but my mama serves it over toasted hamburger buns. I don’t know why, it’s just the way you eat jallop. BeeBop recently suggested that I should have a category in my recipe index for “heritage” recipes. Well, this one would definitely belong in that category. Hope you enjoy it as much as our family does.
Place the chicken in a pressure cooker with 1 cup water. Cook for 12 minutes after pressure cooker achieves a seal and weight begins to rock gently. Cool immediately to release pressure. Allow chicken to cool enough to handle, then remove all skin and bones. Set meat aside. Reserve all liquid remaining in pressure cooker. (Note: if you do not want to use a pressure cooker, simply cook the chicken in enough water to cover until done. Reserve 2-3 cups of cooking liquid. Remove meat from skin and bones and proceed with recipe.)
While the chicken is cooking, preheat the oven to 350 degrees. Place the flour in a cast iron skillet and cook in the oven, stirring quite frequently, until lightly browned. Set aside.
To the stock remaining in the pressure cooker, add onions, celery, green pepper, red chili pepper, bay leaf and garlic. Cook over medium heat (not under pressure) for approximately 10 minutes.
Add all the reserved meat to the pot.
In a medium bowl, use a whisk to combine the melted butter or margarine, cream of mushroom soup and the browned flour. Mix well to combine. Add to the hot mixture stirring well. Reduce heat and simmer for one hour.
When ready to serve, remove the bay leaf and red chili pepper. Open hamburger buns and spread each side with butter or margarine. Place under broiler until toasted. Place two bun halves in a bowl. Pour jallop over the buns and serve immediately.