Chicken Jallop is a very old, traditional south Georgia recipe and is essentially a chicken stew served over toasted hamburger buns.
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 was 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.
Chicken Jallop is a very old, traditional south Georgia recipe and is essentially a chicken stew served over toasted hamburger buns. Click To Tweet
How to Make Chicken Jallop
Cook the Chicken
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 or simply set the timer on an electric pressure cooker. Cool immediately to release the pressure. Allow the chicken to cool enough to handle, then remove and discard all skin and bones.
Set the meat aside. Reserve all the liquid remaining in the 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.)
Cook the Jallop
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 quite frequently, until lightly browned. Set aside.
To the stock remaining in the pressure cooker, add the 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 the 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 the broiler until toasted. Place two bun halves in a bowl. Pour jallop over the buns and serve immediately.
Enjoy!
More Chicken Recipes on Never Enough Thyme:
- Paprika Chicken
- Real Simple Fried Chicken
- Baked Parmesan Chicken
- Lemon Olive Chicken
- Chicken a la King
- Butter Roasted Chicken
Chicken Jallop Recipes on Other Web Sites:
- Chicken Jallop from Recipe Circus
- The FrangloSaxon Cooks Chicken Mull recipe
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Chicken Jallop
Ingredients
- 1 3.5 to 4 pound frying chicken
- 1 cup all-purpose flour
- 2 medium onions diced
- 4 stalks celery diced
- 1/4 green bell pepper diced
- 1 pod red chili pepper
- 1 bay leaf
- 2 cloves garlic finely chopped
- 1 stick butter or margarine melted
- 1 can cream of mushroom soup
- Salt and pepper to taste
For serving:
- hamburger buns
- butter
Instructions
- Place chicken in 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 chicken is cooking, preheat oven to 350 degrees.
- Place flour in a cast iron skillet and cook in oven, stirring frequently, until lightly browned. Set aside.
- To the stock, add onions, celery, green pepper, red chili pepper, bay leaf and garlic. Cook over medium heat for approximately 10 minutes.
- Add all the reserved meat to the pan. In a medium bowl, combine melted butter or margarine, cream of mushroom soup and 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 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.
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.
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Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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Christy Ruddock
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
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
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
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
That's so interesting, Christa. I'm from Miller County and this is the recipe we've always used - no crackers or milk.
Angela
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
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
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
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
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
Looks delicious, and total comfort food!