Chicken Jallop is a very old, traditional southwest Georgia recipe and is essentially a southern chicken stew served over toasted hamburger buns. It's not made very often these days, but in the past, you'd find this recipe served at many church and social gatherings.
I have a recipe for you today that I'm willing to bet no more than a dozen people reading this have ever heard of. Maybe fewer even. This is my grandmother Polly's Chicken Jallop.
I've done some internet research on Chicken Jallop and have found very few references. There is one reference in the New Georgia Encyclopedia which indicates that the recipe 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 frequently and she was pretty well known in our area for it. 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.
If you check my recipe categories, you'll see that I have an entire section of "heritage" recipes. Well, this one definitely belongs in that category. Hope you enjoy it as much as our family does.
How to Make Chicken Jallop
I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you'll find the recipe card.
Cook the Chicken
STEP 1. Place the chicken and bay leaves in a deep pot with enough water to just cover the chicken. Bring to a boil, reduce the heat to a simmer, and cook covered until the chicken is tender (about 40 minutes).
(Note: this step can easily be done in the pressure cooker or instant pot. Place the chicken in the cooker with 1 cup water. Set the instant pot for 12 minutes at high (or cook for 12 minutes after the pressure cooker achieves a seal). Cool immediately to release the pressure.)
STEP 2. Remove the chicken from the broth and allow it to cool enough to handle. Remove and discard all skin and bones. Set the meat aside. Reserve all the broth.
While the chicken is cooking, preheat the oven to 350 degrees.
STEP 3 (before cooking) STEP 3 (after cooking)
STEP 3. Place the flour in a cast iron skillet and cook it in the oven, stirring about every 10 minutes, until lightly browned (this step takes about 40 minutes). Set the flour aside.
Make the Jallop
STEP 4. Chop or dice the garlic, onions, green bell pepper, and celery.
STEP 5. STEP 6.
STEP 5. Bring the reserved stock to a boil. Add the vegetables and cook over medium heat for approximately 10 minutes.
STEP 6. Add all the reserved meat to the pot and bring to a gentle boil.
STEP 7. STEP 8.
STEP 7. In a medium bowl, use a whisk to combine the melted butter, cream of mushroom soup, and the browned flour. Mix until thoroughly combined and free of any lumps.
STEP 8. Add the butter-soup-flour mixture to the hot mixture stirring well.
STEP 9. Reduce the heat and simmer for one hour, stirring occasionally to prevent sticking.
Toast the Buns and Serve
STEP 10. STEP 11.
STEP 10. Open hamburger buns and spread each side generously with butter.
STEP 11. Place under the broiler until toasted.
STEP 12. To serve, remove the red pepper pod (if used). Place two bun halves in a bowl. Pour jallop over the buns and serve immediately.
You May Also Like ...
You May Also Like ...- Paprika Chicken
- Real Simple Fried Chicken
- Baked Parmesan Chicken
- Lemon Olive Chicken
- Chicken a la King
- Butter Roasted Chicken
Have you tried this recipe? I'd love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further down.
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📖 Recipe
Chicken Jallop
Ingredients
- 4 pound whole chicken (or chicken pieces equal to 4 pounds)
- 1 cup all-purpose flour
- 2 medium onions diced
- 4 ribs celery diced
- ¼ green bell pepper diced
- 1 pod red chili pepper
- 1 bay leaf
- 2 cloves garlic finely chopped
- ½ cup butter melted
- 1 can cream of mushroom soup
- Salt and pepper to taste
For serving:
- 12 hamburger buns
- 12 tablespoons butter
Instructions
- Place the chicken and bay leaves in a deep pot with enough water to just cover the chicken. Bring to a boil, reduce the heat to a simmer, and cook covered until the chicken is tender (about 40 minutes). (See notes for pressure cooker instructions.)
- Remove the chicken from the broth and allow it to cool enough to handle. Remove and discard all skin and bones. Set the meat aside. Reserve all the broth.
- While the chicken is cooking, preheat the oven to 350 degrees.
- Place the flour in a cast iron skillet and cook it in the oven, stirring about every 10 minutes, until lightly browned (this step takes about 40 minutes). Set the flour aside.
- Chop or dice the garlic, onions, green bell pepper, and celery.
- Bring the reserved stock to a boil. Add the vegetables and cook over medium heat for approximately 10 minutes.
- Add all the reserved meat to the pot and bring to a gentle boil.
- In a medium bowl, use a whisk to combine the melted butter, cream of mushroom soup, and the browned flour. Mix until thoroughly combined and free of any lumps.
- Add the butter-soup-flour mixture to the hot mixture stirring well.
- Reduce the heat and simmer for one hour, stirring occasionally to prevent sticking.
- Open hamburger buns and spread each side generously with butter.
- Place under the broiler until toasted.
- To serve, remove the red pepper pod (if used). Place two bun halves in a bowl. Pour jallop over the buns and serve immediately.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Christy Ruddock says
I have never had this and I want to make it . But I have a question. The flour in the oven ? Is it a roux? I have read and read it again. I apologize if it's a silly question. But I don't want to mess it up ?
Lana Stuart says
Hi Christy - it's not a roux as there's no moisture or fat added to it. It's just dry, toasted flour. You only have to be careful not to let it burn.
Onisha Ellis says
This reminds me of something my North Carolina mother made. She simply called his chicken stewed down slow gravy. Except forthe green pepper and bay leaf, it seems like the same thing. Thanks for the recipe. I have been searching for something like hers.
Christa says
Wow!! My sister and I cook this, it is the ultimate comfort food. We are from Seminole County but the recipe we were brought up with is the one using a boiled chicken, lots of celery, then saltine crackers and milk added to the broth making it very thick & served over toast. Lots of celery and black pepper and it is always better the next day. I know what we are having this weekend!!!!! Thanks for the memories.
Lana Stuart says
That's so interesting, Christa. I'm from Miller County and this is the recipe we've always used - no crackers or milk.
Angela says
Sounds so yummy! Just so I have a general idea, approximately how many servings will this recipe yield? I definitely gotta try this one. The recipes which I've made from your blog were all delicious, so thanks a bunch.
Lana Stuart says
Angela - this makes at least 6 servings depending on the size of your chicken. A little larger chicken would stretch it to about 8 servings.
Gooch says
Oh, I have definitely heard of Jallop. Even been to a couple of "Jallop Suppers"!
:-)
Sounds great. I haven't had Jallop since I was a kid.
Miss P says
If you want to share heritage recipes, I suggest Mama's Turkey & Dressing. It's a little warm for that right now, but this is something that needs a bit of practice prior to Thanksgiving!
Take care.
Miss P
Lana says
You're right about that dressing being a heritage recipe! No one makes better dressing than Mama. Since we don't get to be there for Thanksgiving any more, I've been working on it for the past few years and I've nearly got it down. BeeBop declared that this past Thanksgiving's dressing was almost -- almost -- as good as Neena's.
Cate O'Malley says
Looks delicious, and total comfort food!