Mathis' Family Chicken Stew

• 1/2 gal. water
• 8 chickens, stewed, skinned and deboned
• 1 stewing hen, stewed, skinned and deboned
• 1 1/2 to 2 gal. milk
• 1 stick butter
• 2 Tbsp. salt
• 2 Tbsp. black pepper
• 2 medium red pepper pods
• 1 pt. flour
• broth (all the broth from cooking chicken)

1. Begin with a 10 to 12 gallon black iron pot with lid.
2. Add 1/2 gallon of water to pot.
3. Place cooked and deboned chicken plus broth into pot.
4. Heat to boiling.
5. Remove heat from under pot and let mixture cool.
6. Add butter, salt, black and red pepper and milk. Mix well.
7. Prepare thickening by measuring 1 pint flour and placing in quart jar.
8. Add enough water to fill jar.
9. Attach lid and shake vigorously until all flour is dissolved and there are no lumps. Add thickening mixture to cooled stew.
10. Mix well and reheat stew until it just begins to boil.
11. Remove from heat and enjoy.
12. Serves 50 to 75.

water, stewing hen, milk, butter, salt, black pepper, red pepper, flour, broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=553543 (may not work)