CORA ANNIE GALLIMORE was known to her grandchildren as Granny. She lived her entire life in Hinkledale, Tennessee. Granddaughter CINDY PREMO (Hermitage, Tennessee) shares that Granny showed her how a woman could be strong, self-sufficient, and do anything she wanted to do. Even though Granny had four children, a husband, and field hands to feed, there was always homemade fresh bread for three meals a day—made at that time using a wood stove. Back in the day, Cindy recalls not being fond of having to use an outhouse at Granny’s; however, that small inconvenience paled in comparison to the many fond memories she and her sister have of summer days spent with Granny while their mom worked. Cindy shares, “Granny made incredible tea cakes, and one day she, my sister, and I were so engulfed in enjoying the first batch that none of us remembered there were still some in the oven until the kitchen was full of smoke. It’s the only time we ever remember something she made not turning out perfectly. Instead of being angry, she dumped the burned ones—laughing with us the entire time—made a new tray, and baked them to perfection.” Cindy says that Chicken and Doop is one of her favorite recipes from when she was a kid enjoying it at Granny’s house or when her mom made it. A few years ago when Cindy lived in upstate New York, she cooked it to share her Southern heritage with her kids and family there. However, from their reaction, she’s certain it must be an acquired Southern taste. (P.S. If you are asking what “doop” is, as we did, Cindy recalls Granny using “doop” to mean the cupboard is bare and you need to create a meal.)
1 whole chicken
⅛ teaspoon salt
1 (16 ounce) can chicken broth (optional)
¼ cup white or brown vinegar*
Salt and black pepper to taste
1 ½ teaspoons crushed red pepper flakes
¼ cup self-rising flour
¼ cup water
1 Cut the chicken into pieces and place in a large pot with enough water to cover. Add the salt and boil for approximately 45 minutes or until the meat is done. Remove the chicken and place it in a dish to cool. Save the broth from cooking the chicken and add canned broth if additional broth is desired. Add the vinegar, salt and pepper, and red pepper flakes to the broth.
2 In a separate cup or shaker, mix the flour and water well to make the thickener. Add the thickener to the broth gradually, stirring continuously.
3 When the chicken is cool, remove the fat and bones and pull the meat apart into small pieces. Discard the fat and bones and add the meat to the broth. Cook over low to medium heat until it reaches a slow boil. Continue cooking until the desired thickness is reached, approximately 15 minutes.
4 Taste for seasoning. Some folks add additional vinegar, crushed red pepper, salt, or pepper to their liking. Serve hot over homemade biscuits or waffles.
MAKES 8 SERVINGS.
*Do not use cider vinegar. “Brown” vinegar is malt vinegar.