NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- chicken, whole or equivalent parts, as desired
- whole milk, about 2 liters1/2 gallon
- evaporated milk, 12 oz / 350 ml1 can
- butter, 1/2 cup / 110 g1 stick
- chicken stock, 14–28 oz / 430–860 ml; if using boneless skinless parts1–2 can
- salt
- black pepper, ground
- saltine crackers
- hot sauce
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
In a large pot, simmer chicken or parts until completely cooked.
Turn heat to medium, then remove chicken from water and allow to cool.
Remove chicken from bone if using whole chicken or bone-in parts.
Using a meat grinder, grind the cooked chicken. Alternatively, cut into small pieces.
Add chicken back to chicken stock. If using skinless chicken parts, add chicken broth.
Add butter, evaporated milk, and enough milk to fill the pot. Season with salt and pepper to taste, and stir well.
Serve in bowls, adding hot sauce as desired, with crumbled saltines mixed in.
