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
- 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
Chicken Jallop is a very old, traditional south Georgia recipe and is essentially a chicken stew served over toasted hamburger buns.
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
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving:Calories: 734 Total Fat: 45g Saturated Fat: 17g Trans Fat: 1g Unsaturated Fat: 24g Cholesterol: 247mg Sodium: 611mg Carbohydrates: 22g Fiber: 2g Sugar: 3g Protein: 58g
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O lawd, my mouth is watering. Bet it’d be good over rice too. Yummy.
I really, really have to make this! I second Amy on serving this over rice, though!
Seeing this I think you might just like my Cazuela de pollo as well!
Kay: I just went over and looked up your Cazuela de Pollo and it looks delicious. Much more appealing to me than the usual chicken broth and noodle type of soup. I’m making a note to try that recipe soon!
p.s so glad to see you don’t rinse your chicken either :)
No, I don’t. Rinsing it can potentially contaminate everything it comes in contact with. The sink, countertops if you splash, etc. The cooking process will kill any bacteria that may be lurking on the chicken so rinsing is just not necessary and can actually be dangerous.
I went to the kitchen and pulled a classic cookbook. This is exactly the same recipe as Aunt Margie published in the Centennial Cookbook of First Baptist Church (1986). She was probably the best cook of her generation in the entire family. Her directions state to serve over toasted hamburger buns, or chow mein noodles. I always liked those crunchy chow mein noodles, straight out of the can, with Coca Cola.
Howeve, I cannot undertake this recipe as directed. You might recall that time that I unfortunately kind of “blew up” the kitchen at the house on Third Street with a pressure cooker….. chicken on the ceiling …… don’t tell Mama, she may not have known about that one. I have been scarred for life, and will not touch a pressure cooker with a ten foot pole.
Aside from that episode, thanks for the memory.
Miss P
Oh, yeah. I remember the exploding pressure cooker. How did we ever get all that mess off the ceiling? If you still can’t bring yourself to use one, you can just cook the chicken in some water until it’s done and the proceed with the recipe. It’ll just take longer.
Actually, that cookbook is where I got the recipe. I talked to Mama about it and she said that Aunt Margie put it in the cookbook, but it’s really Polly’s recipe :-)
Electric pressure cookers are the only way to go. You just set and forget. They are so safe and you don’t have to watch.
LOL! I was just gonna ask if y’all had heard about these new-fangled pressure cookers? My daughter gave me one for Christmas last year and I *LOVE* it. I love it so much I’m getting one for her and one for my DIL for Christmas this year! Even Better Half has learned to use the new PC and loves it – and the learning curve was miniscule, even for him (he who is not familiar with the kitchen and the stuff in it).
But what I really need to know is … how do you pronounce “Jallop”? Is it “JALup”, or JahLOP”, or …. what? It sounds so delicious, and like Amy & Kay I’m thinking it’ll taste great over rice. Texmati basmati to be specific (no affiliation!). Or even spaghetti … hmmm … Whatever – it will be made very soon.
I got one of the electric pressure cookers for Christmas last year. Still sitting in the pantry in its original box. I’ll get it out soon and start playing with it, I’m sure. And it’s pronounced JAH-lup. :-)
i personally got a kick out seeing you use the pressure cooker as i’ve heard that that nobody uses this utensil expect for the Indians & Iam one who does all her indian cooking in one. This dish is finding its place on my dinner table tonight!!!!
Oh my goodness – I use my pressure cooker quite often! It makes a great beef stew in about 15 minutes. Tastes like it’s been cooking all day long.
Never heard of this! It’s great that you’re sharing it though. Will have to ask around about jallop during the next trip to GA. Peach cobbler is the one true recipe that scream home cookin’.
Ooooh.
I’ve never used and don’t even own a pressure cooker so thanks for giving the alternative.
This looks way too good to pass up and easy enough too!
Love the idea of putting it on toasted bun.
Thanks!
Oh, this reminds me of family stories and old recipes! There’s a story about my grandfather, a pressure cooker mishap and lots of corn all over the kitchen. And the recipe reminds me that I need to go through my grandmother’s recipe box again, along with her church cookbook, and start making some of those good ol’ southern favorites.
I have never ever heard of this, but it looks so good!!! Will have to try it out.
Looks great. I haven’t made this in years. I think we started eating this over buns, because I did not have the noodles one time when I made it. We had to improvise. Yes, I do remember the chicken on the ceiling. It was one Sunday morning and we were getting ready for church. I was making something chicken for Sunday dinner. Can’t remember what. Needless to say, we did not use that chicken. I don’t think we made it to church either. If I remember right all of us had to clean the kitchen ceiling and all. What fun we had.
Looks delicious, and total comfort food!
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
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.
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.
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.
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.
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.
That’s so interesting, Christa. I’m from Miller County and this is the recipe we’ve always used – no crackers or milk.
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.
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.