Chicken Tamales

Preparation info
  • Makes

    6 to 8

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Popular group-meal dish in Arkansas


  • 1 (4 to 5 lb.) stewing chicken, cut up
  • 1 large onion, chopped
  • 1


  • Place chicken in large kettle; cover with hot water. Simmer until tender and meat falls from bones, about 3 hours. Remove from broth; take meat off bones. Grind, using coarse blade.
  • Cook liver, heart and gizzard separately; grind. Mix with chicken.
  • Cook onion and garlic in oil until soft and clear. Add chicken and seasonings.
  • Bring chicken bro