2 (3 1/ 2- to 4-pound) whole chickens or 8 chicken breasts 2 finely chopped onions 2 tubes saltine crackers, finely crushed 1 stick margarine 1 cup milk Salt, pepper, cayenne pepper and hot sauce to taste
In a large pot, cook chicken in boiling water to cover until tender, about 1 hour. Remove chicken from pot, reserving broth. Skin and debone chicken. Grind in a food processor. To reserved broth, add onions, saltines and margarine. Stir in ground chicken. Bring to a boil, reduce heat, and simmer, uncovered, for 10 minutes, stirring occasionally. Stir in milk and continue to simmer 5 minutes more. Season with salt, pepper, cayenne pepper and hot sauce. If thicker stew is desired, add more crushed saltines. If thinner soup is desired, add more milk. Makes 3-4 quarts.