Chicken Jallop is a very old, traditional southwest Georgia recipe that 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 even fewer. 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 states that the recipe we call Chicken Jallop in south Georgia is called Chicken Mull in north Georgia. However, their description does not at all match the recipe that I’ve known all my life as Chicken Jallop. Especially the part about adding crumbled saltine crackers. We don’t do that.
Chicken Jallop is nothing more than a chicken stew. Polly used to make this recipe frequently, and she was well known in our area for it. She usually served her jallop over chow mein noodles, but my mama serves it over toasted hamburger buns. I don’t know why, except that those are just the two ways you traditionally serve 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. It’s one of the most delicious examples I know of Southern comfort food. I hope you enjoy it as much as our family does.
Recipe Snapshot: Chicken Jallop
Prep Time: 15 minutes
Cook Time: 1 hour, 45 minutes
Total Time: 2 hours
Servings: 12
Cuisine: Southern, Vintage
Cooking Method: Stovetop/Oven
Primary Ingredients: Chicken, onions, celery, bell pepper, cream of mushroom soup
Skill Level: Easy
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WHAT PEOPLE ARE SAYING …
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“I just got off the phone with my great aunt (91), and she said she was going to make some chicken jallop, and so many memories of my grandmother came back. I had to see if the rest of the world knew about this piece of southwest Georgia culture. I am glad I found a recipe.”
— Robert M.
Ingredients You’ll Need
- Whole Chicken – Look for a whole chicken that’s close to four pounds in weight. Or use pieces (thighs and breasts, preferably) that are skin-on, bone-in, and equal a total weight of about 4 pounds.
- All-Purpose Flour – This recipe uses the unusual technique of browning the flour in a cast-iron skillet in the oven. That’s called a “dry roux” and, in my opinion, is much easier and less messy than the traditional method of browning the flour in oil on the stovetop.
- Onions, Celery, and Bell Pepper – This combination is often called the trinity of Cajun cooking. It’s found throughout the South, not only in Cajun/Creole recipes, and adds wonderful flavor to stewed dishes.
- Red Chili Pepper – If you enjoy a hit of heat, use the chili pepper. If not, simply omit it.
- Cream of Mushroom Soup – I use canned, creamed soups in many of my recipes. They’re ubiquitous to the era in which this Southern comfort food recipe originated. If you prefer to make your own from scratch, try the Cream of Mushroom Soup recipe over at Culinary Hill.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Chicken Jallop
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).
Pro 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 pot for 12 minutes at high (or cook for 12 minutes after the pressure cooker achieves a seal). Cool immediately to release the pressure.
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Remove the 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
STEP 3. While the chicken is cooking, preheat the oven to 350 degrees.
STEP 4. 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 5. Chop or dice the garlic, onions, green bell pepper, and celery.
Finish the Jallop
STEP 6. Bring the reserved stock to a boil. Add the vegetables and cook over medium heat for approximately 10 minutes.
STEP 7. Add all the reserved meat to the pot and bring to a gentle boil.
Thicken the Stew
STEP 8. 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 9. Add the butter-soup-flour mixture to the hot mixture, stirring well.
Simmer for One Hour
STEP 10. Reduce the heat and simmer for one hour, stirring occasionally to prevent sticking.
Toast the Buns and Serve
STEP 11. Open hamburger buns and spread each side generously with butter.
STEP 12. Place under the broiler until toasted.
How to Serve
STEP 13. To serve, remove the red pepper pod (if used). Place two bun halves in a bowl. Pour jallop over the buns and serve immediately.
More Chicken Recipes You’ll Like
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Chicken Jallop
Ingredients
- 4 pound whole chicken (or chicken pieces equal to 4 pounds)
- 1 bay leaf
- 1 cup all-purpose flour
- 2 cloves garlic finely chopped
- 2 medium onions diced
- ¼ green bell pepper diced
- 4 ribs celery diced
- 1 pod red chili pepper
- 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 leaf 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.)4 pound whole chicken, 1 bay leaf
- 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.1 cup all-purpose flour
- Chop or dice the garlic, onions, green bell pepper, and celery (plus the optional red pepper, if using).2 cloves garlic, 2 medium onions, ¼ green bell pepper, 4 ribs celery, 1 pod red chili pepper
- 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.½ cup butter, 1 can cream of mushroom soup
- Add the butter-soup-flour mixture to the hot mixture stirring well. Add salt and pepper to taste.Salt and pepper to taste
- Reduce the heat and simmer for one hour, stirring occasionally to prevent sticking.
- Open hamburger buns and spread each side generously with butter.12 hamburger buns, 12 tablespoons 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 healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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.
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.
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.
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.
Looks delicious, and total comfort food!
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.
I have never ever heard of this, but it looks so good!!! Will have to try it out.
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.
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!
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’.
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.
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. :-)
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 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!
O lawd, my mouth is watering. Bet it’d be good over rice too. Yummy.