Chicken Jallop
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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
Let’s Go Step-by-Step
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).
COOK’S TIP
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.
Remove Meat
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.
Brown the Flour
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.
Cook the Vegetables
STEP 4. Chop or dice the garlic, onions, green bell pepper, and celery.
Finish the Jallop
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.
Thicken the Stew
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.
Simmer for One Hour
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.
Serve
To serve, remove the red pepper pod (if used). Place two bun halves in a bowl. Pour jallop over the buns and serve immediately.
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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.
This looks sooooooo good.
It is! I do hope you’ll give it a try.
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 ?
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.
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.