I got this recipe from The Blue Willow Inn Cookbook years ago, when my boys were babies. It has been one of my family’s all-time favorites.
We are currently having Snowmageddon 2015 here in South Carolina. I do realize that we aren’t getting all that much snow compared to up North, but we just are not equipped to deal with it. Snow tires? Snow shovels? Winter coat? Seriously? I live in SOUTH Carolina. I only put my flip flops out of commission for a month or so a year, and I am not happy about it at all.
So since we had three inches of snow this morning, with 6-8 more coming tomorrow night, I thought it was time for some Chicken Stew. There was really nothing that I can do to make this look pretty. This stuff is like the South Carolina favorite oyster stew…but with chicken! Duh! I love this on a rainy or snowy day and when I don’t feel well. It is simple and comforting…try it!!
- 1 (2½-3½) pound chicken
- 1 quart water
- 1 quart milk
- 1 cup butter
- 2 sleeves saltine crackers
- salt and pepper
- Wash the chicken thoroughly.
- Add the water and the chicken to a stockpot, and cook until tender.
- Remove the chicken, reserving the cooking liquid.
- Let liquid cool as you remove the skin and bones from the chicken, and tear into bite sized pieces.
- Add the milk to the broth, and bring to a slow boil, stirring frequently to avoid scorching.
- Stir in the butter.
- Crush the saltines, and add them to the pot.
- Add salt and pepper to taste.
- Add chicken.
- Serve warm.