Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Whole chicken or equivalent amount of chicken parts as desired
- ½ gallon (about 2 liters) whole milk
- 1 can (12 oz / 350 ml) evaporated milk
- 1 stick (½ cup / 110 g) of butter
- 1–2 cans (14–28 oz / 430–860 ml) chicken broth (if using boneless, skinless chicken parts)
- Salt
- Ground black pepper
- Saltines
- Hot sauce
Directions
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.