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Chicken Jallop

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4.8 from 5 votes
Chicken Jallop is a traditional southwest Georgia recipe and is essentially a southern chicken stew served over toasted hamburger buns.
Cook Time 1 hour 45 minutes
Total Time 2 hours
Chicken Jallop over toasted hamburger buns on a serving plate.

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.

Chicken Jallop over toasted hamburger buns on a serving plate.

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.

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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

Chicken and by leaves in a deep pot covered in water.
STEP 1.

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

Chicken with skin and bones removed in a mixing bowl.
STEP 2.

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. 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

Chopped garlic, onion, bell pepper, and celery on a cutting board.
STEP 4.

STEP 4. Chop or dice the garlic, onions, green bell pepper, and celery.

Finish the Jallop

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. 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

Chicken jallop after simmering for one hour.
STEP 9.

STEP 9. Reduce the heat and simmer for one hour, stirring occasionally to prevent sticking.

Toast the Buns and Serve

STEP 10. Open hamburger buns and spread each side generously with butter.

STEP 11. Place under the broiler until toasted.

Serve

Finished chicken jallop over toasted hamburger buns on a serving plate.
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To serve, remove the red pepper pod (if used). Place two bun halves in a bowl. Pour jallop over the buns and serve immediately.

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. You can always stay in touch on social media by following me on FacebookInstagram, or Pinterest and Sign Up to Get my Newsletter, too!

Recipe

Chicken Jallop over toasted hamburger buns on a serving plate.

Chicken Jallop

Chicken Jallop is a traditional southwest Georgia recipe and is essentially a southern chicken stew served over toasted hamburger buns.
4.8 from 5 votes
Print It Rate It
Course: Main Dishes
Cuisine: Southern, Vintage
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
Servings: 12 servings
Calories: 491kcal
Author: Lana Stuart

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

Step 1 (cooking the chicken) 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.

Nutrition Information

Serving: 1 | Calories: 491kcal | Carbohydrates: 32g | Protein: 19g | Fat: 32g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 436mg | Potassium: 245mg | Fiber: 2g | Sugar: 4g | Vitamin A: 704IU | Vitamin C: 5mg | Calcium: 96mg | Iron: 3mg

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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30 Comments

  1. 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 ?

    1. 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.

  2. 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.