Cornshucking Chicken Stew (Stone Family Chicken Stew)

Feeds 125 people

This chicken stew recipe was acquired by Horne Creek Farm from the Roy Stone family (who live in the Shoals Community)  to use at its annual Cornshucking Frolic. Roy Stone (born in 1903) passed the recipe down to his children, Mary Catherine Stone and Kenneth Stone. It is a great recipe!

  • 20 lbs chicken
  • 1 lb butter (if you don’t like a real buttery taste, use 1/2 lb margarine and 1/2 lb butter to cut the flavor)
  • 2 lbs all-purpose flour
  • 3 gal. milk
  • salt and pepper to taste
  1. Place chicken in a black pot.
  2. Add enough water so the pot will be about, or slightly more than, half full.
  3. Cook until the chicken falls apart easily.
  4. Add butter (and margarine if desired).
  5. While the chicken is boiling, mix the 2 lbs flour with 1/2 gallon of milk. Stir until no lumps remain. Add the rest of the gallon of milk to this mixture.
  6. Before adding the flour and milk to the chicken, rake some of the coals out from under the pot. DO NOT add the flour mixture while the chicken mixture is boiling. Add it when the chicken mixture is simmering. If you don’t, you will have a mess on your hands! Add the remaining 2 gallons of milk.
  7. Add salt and pepper to taste. Serve.