Wednesday, October 20, 2010

Almost Holden's Chicken Stew

One of my favorite things in this entire world is chicken stew.  It's warm, creamy, full of chicken & I absolutely love it!  The best chicken stew I've ever had is from a little restaurant in my hometown of Spartanburg, SC, called Holden's Ranch.  I worked there for a short while years ago & while I wasn't able to get the exact recipe from working there, I have been able to come close.  Here's my version of a hometown favorite, Holden's chicken stew.

First start with a whole baked chicken (baked yourself or pick one up from the grocery store). You'll also need 3 cans of evaporated milk, approx. 1 quart of milk, 1 onion, 2 chicken bullion cubes, 1/2 can of cream of chicken soup, 2 tbsp of butter, 1 tbsp. of salt & pepper, & a few dashes of paprika.  Pick the entire chicken of all the meat you can find on it.  Place it in a bowl & squeeze the chicken it your hands till it becomes soft & shredded.  This is a key part to making Holden's chicken stew, getting the chicken as fine as possible.  In a large pot saute the onion in the 2 tbsp. of butter till the onions are translucent & tender.  Add the 3 cans of evaporated milk, 1 quart of milk, & the 2 chicken bouillon cubes.  Let all these ingredients simmer on low for 20 min stirring constantly till the milk mixture is hot.  Then add the chicken & the seasonings.  Continue to let the stew simmer for 10 min.  Then lastly add the 1/2 can of cream of chicken soup. You could surely add the whole can if you want a thicker, creamer stew.  Since Holden's is thin, that's the way I prefer to have mine.  :)  Cover & let the stew simmer another 10 min. on low-medium heat to let all the flavors marry.  Once you've reached your desired temperature, you should have the "one of a kind" taste that could only come from Holden's, but instead came from your own kitchen!

I've recently moved from Spartanburg & have messed around with this recipe trying to get it just right.  I feel I have come as close as I'll ever be to my hometown favorite.  A big bowl of this chicken stew, with some saltines, & a few dashes of hot sauce make me feel right at home- away from home.

*Updated recipe- Add 1 tbsp of sugar to give the stew a little sweetness!  Also, I don't always need 2 chicken bouillon cubes, nor the cream of chicken soup & sometimes I use more evaporated milk and less regular milk. And today I'm boiling a whole chicken instead of using a baked one. With all my cooking experiences I change things up according to what I have or what I think will taste best at that time. Another good tip to remember is to keep the temperature low once bringing it up to a simmer. The stew will burn easily if it gets too hot.

**And... I've added a picture of our finished product!

65 comments:

  1. Thank you! I know this is a very old post, but I just came across it today. My husband and I grew up in Spartanburg but have lived in TN for 18 years. We go back and get our Holden's chicken stew every time we visit SC. I've tried to recreate the recipe before, but have not come very close. I'm making yours tonight!

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  2. I've been told they also put a potatoe in it, have you heard that? When I make it, I put alll in crockpot and simmer all day. When the onions are soft, its usually done....Thank you for your version, will try it.
    Dena

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    1. As a life-long Spartanburg resident, I can say that there is no potato. In fact, it’s only chicken, milk, butter , salt and pepper. Sometimes a pinch of paprika.

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  3. Ok this post is really old, but for anyone who is looking for an excellent copycat recipe for Holden's stew this is IT! My fiance and I LOVE Holden's and we came across this recipe. I was skeptical since it's widely known that the recipe is top secret, but you NAILED it almost exactly. It tastes just like it. We are making a batch right now. Thank you!!!

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  4. I'm from South Carolina but moved to Illinois 2 years ago. I've been trying to find a recipe for my hometown favorite since I moved here to help fight off the bitter cold winter. Everyone is sick of hearing me rave about this stew so I'm excited to try your recipe and be able to show them what awesome tastes like. THANK YOU!

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  5. You didn't say how much onion

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  6. I'd say 1 small onion is plenty. I usually chop the whole onion and then add a cup at least. Depends on whose eating it. My son doesn't like to know he's eating onion, so I'll put less in if he's having the stew. It can vary depending on what you'd like.

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    1. You wouldn't happen to know the Beef Hash would you?
      Also from Spartanburg now Titusville, Fl.
      Carolyn

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    2. I do not, although I'd love to know! ;)

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    3. My momma worked there years ago n one secret is they puree chicken skin n put n it lots of butter heavy whipping cream. Whatever they cook that day they don't serve it till next day. Hope this helps.

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    4. I know the beef hash.. cook the meat until it breaks up good (I use a pressure cooker)and then move it to a pot and keep cooking it until it's falling apart good, add a chopped onion, salt and pepper, crushed red pepper and butter, I use about 2 pounds of butter to 5 pounds of meat and about 2 onions, turn the heat down after the onions gets soft and add butter keep stirring after the butter goes in and don't let it boil with the butter

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    5. If you use 4 pounds of meat do 2 pounds of onion

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  7. I think the real recipe has much more onion. Very much more.

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    1. Yes it does...5 lbs meat add at least 3 lbs onions...add water if necessary to cook down...have made hash for eons...

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    2. It helps if you take the meat out when it is done and shred it by hand and remove all the fat from it that you can. Then return it to the pot! My dad made hash for 55 yrs and his was VERY similar to Holden’s and Midway! It took about 2 days to complete, cooking on a stove and 3 days using a cast iron stew pot (we called it the witches brew pot) over a wood fire!

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  8. You could be right, but I'm sure they're making much more, very much more.

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  9. Wow! Delicious! Thanks for sharing! As the cooler Fall temps arrived in NC this week, made this for supper tonight (minus onions for my 11 year old son) and each of us cleaned our bowls! I fixed deviled eggs too. They both said they are looking forward to leftovers tomorrow night and to know I will be making again on these chilly nights. Lol! Thanks again & Happy Cooking! =)

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  10. I've worked at Holdens since 95, but don't remember you. All though this sounds delicious, it isn't close to our ingredients.

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    1. I worked there in late 2001. I was pregnant, as were like 3 other girls. The early mornings were not a good fit for me, so I did not keep the job long.

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    2. Try Little Pigs it's just as good are better. Two locations Boiling Springs or Pine St. I've had both.

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  11. Didn't say what size can of evaporated milk

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  12. This comment has been removed by the author.

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  13. Absolutely delicious & a GREAT version of the ranch's stew. WE LOVE IT!

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  14. Thank you so much for this recipe. My husband & I are from Spartanburg and live away from home now. We love to make this recipe and it brings back wonderful memories of being home. Thank you again!

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  15. The first time I lived in Spartanburg in the mid 90s I had a PO Box. One day I opened it and was overwhelmed by a wonderful smell. The woman inside told me it was Holden's Ranch. Coworkers told me I needed to try it. I did and it was great! It was creamy and white so I think it has a good bit of milk and cream in it. I don't recall chicken chunks so I assumed it was shredded somehow. I think from the smell and flavor that it has garlic in it. Great stuff I wish I had here in "Upstate" Alabama.

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  16. Thank you so much for this recipe! My family absolutely LOVES it! Made it a few times last year. . .never last long! Lol! NC finally turned chilly this past weekend but we ate out celebrating family birthdays. When I came home from work this evening, my 12 year old son and got busy making the stew! YUM! Me, hubby and son cleaned our bowls! Delicious!!! Can't wait to enjoy again tomorrow night! This recipe will forever be a keeper! :D

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  17. Does Holden's not buy their chicken stew from Midway in Union? I have always been told that they do and then add a little something extra to "make" it their own? Either way, it is the best in the world! I'm eating at Midway tomorrow and buying the stew to go for dinner tomorrow night

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    1. I don't think so... although I've recently moved back to spartanburg & have been highly disappointed in Holden's stew. I think they've change the recipe or maybe even ownership. I've never had the stew at Midway, but their hash is amazing!

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    2. Holden's learned his from Midway,it was his uncle, I believe.

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    3. I was about to comment on this old post and say yes they would buy from midway. You could always go by early in the morning and see the midway van there.. midway has always been the better restaurant in my opinion but I like both places

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    4. No Holdens doesn’t get their chicken stew from Midway so everyone has heard wrong lol. I know because I worked there for 2 years in 2015 and I’m the one who had to squeeze the chicken and shred it apart. My kids always complained because I came home daily smelling like chicken and onions when I had to squeeze chicken. Or our words, “pick chicken”. So just clarifying things, no they definitely don’t get their stew from Midway!

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    5. No they do not buy from Midway. People go in at 5:00 am and shred the chicken by hand. We were taught there how to squeeze the chicken and shred it. Holden's had two of the biggest pots I have ever seen in my life, full of stew. It was made daily.

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  18. You are an absolute goddess! I lived in Spartanburg for awhile and loved Holden's chicken stew. I haven't found anything similar. Thank you thank you thank you!

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  19. Holden's either sold or under new management and I have to say that the stew is not as good as it used to be. Thank you for posting this recipe. I am going to make it tomorrow night!

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    1. I just had it a couple months and tasted the same as it always did

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  20. Made it before and about to now, I'm sure I'll tweak it some as well. "As to each their own"... I'm sure a few dashes of good ol Texas Pete or sriracha won't hurt no-one ;)

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  21. We just had some Chicken stew from Holdens tonight. I googled the recipe and found yours! ☺ and I am definitely going to try it! We live about an hour from Spartanburg but we go there every time we visit my husbands mother. We love to dip their delicious hush puppies in the stew!! Love love love it!!!

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    1. I have heard that they get their stew from Midway and I lived in Union for a while and the stew does taste the same. Either way it is the beat Chicken stew I have ever had...

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    2. I have heard that they get their stew from Midway and I lived in Union for a while and the stew does taste the same. Either way it is the beat Chicken stew I have ever had...

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  22. We just had some Chicken stew from Holdens tonight. I googled the recipe and found yours! ☺ and I am definitely going to try it! We live about an hour from Spartanburg but we go there every time we visit my husbands mother. We love to dip their delicious hush puppies in the stew!! Love love love it!!!

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  23. This got me as close to being able to duplicate the best stew in the world as I have ever been. When I make it I make two gallons at a time. I have added a few things but the base you created is the real deal. Thank you so very much for your work here.

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    1. Would you mind sharing the things you add to the base.

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    2. I add potatoes and corn to mine.

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  24. I have changed this recipe some for myself. It just depends on what I have! But that's the thing, most recipes are open for change. I don't use the bouillon too often anymore, I always used a rotisserie chicken from local store, then pour in the excess juices. I also will use 4 cans of milk and add a little regular milk as needed. It's totally up to you! ENJOY, especially since Holdens's chicken stew is just not the same anymore! Glad their hash is though!

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    1. The flavor is in the broth. When you use boneless/skinless chicken, you've immediately taken away most of the taste. Slow cooking a chicken creates flavor from the bone and skin. The key to any soup is slow cooking and flavor from the base. Once the chicken is finished, place fine chopped onion in the chicken broth, cook slow until onions are completely done. Add in a good brand of can milk and half n half. Salt, pepper and crushed red pepper. You have to play with the seasoning until you get it where you want it. Bone ther chicken and squish it as small as possible with your hands. Once the seasoning is in, put the chicken back in. Stir well and cook on low. Whole milk has a tendency to clabber. It's not heavy enough to withstand very high temps. You can also add a good brand of whole butter. It adds flavor. I'm pretty sure Holdens does NOT use butter. Simmer for hours stirring occasionally. A black cast iron pot is also key. Be careful not to scorch the stew. You can't take shortcuts on certain things if you want the taste. The onions are ther only thing cooked on a higher temp but be careful not to boil away your broth. Hope this helps.

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  25. I grew in Spartanburg and grew up eating my family's chicken stew. I never tried Holden's till I was an adult and OMG...it's the best. My family disagrees, they all think they have the best. I've tried hard to figure out what makes Holden's so different. They have 3 secret spices (according to a news article) and an employee once told me they put corn starch in there to help thicken it up. Not sure if that's true. I don't live in SC anymore but when I visit I always eat there but it's not often enough to figure out the recipe. I've read this post several times and I'm glad it's still active. Hopefully with all our guesses, someone will figure it out.

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  26. Well I was told they buy it from the place in Union and just add a few things to it so they can say it's all theirs along with the hash

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  27. I've had several stews from local restaurants and swear one "secret" ingredient is celery salt...Haven't come by a recipe calling for it , making chicken stew for the first time and will let ya'll know how it turns out soon!

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  28. I am eating Chicken Stew as I type this comment. Like several I lived in Spartanburg many years ago for a very short time. As living in the area my Aunt introduced me to Holden's Ranch Chicken Stew. I fell in love with this secret ingredients Chicken Stew! After moving back to WV I married a Pastor almost 18 years ago. He was trained as a Professional Chef at Johnson and Wales before entering into Seminary. When visiting the area with him I had to take him to try this famous stew! I made him think about it as he was eating what ingredients was in it. He tried to match it and he was close! But it has been so long ago he forgot what he used. I am going to share your your post with him to try again! If he changes anything I will include it in another comment. Now we moved back to SC, but a little further in Greenwood. I have been wanting to come to get some Stew as our daughter was hooked on it as well. Thank you for sharing your ideas!

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    1. That is great! Please let me know what he says! And thank you for sharing! I hope you enjoyed it as much as I do!

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  29. Thank you for the recipe. I am in Spartanburg and hooked on chicken stew.... Being able to make it at home is a bonus for me!!!

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  30. I never reply to these things, but i gave to say.....This is great. I am on like my 6th batch over 2 years of making this recipe. My wife and I love it! Thanks so much!

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  31. You all should try Game Day BBQ chicken stew. Perfection! Even has chunks of chicken so you aren't searching for the chicken in it.

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  32. The flavor is in the broth. When you use boneless/skinless chicken, you've immediately taken away most of the taste. Slow cooking a chicken creates flavor from the bone and skin. The key to any soup is slow cooking and flavor from the base. Once the chicken is finished, place finely chopped onions in the chicken broth, cook slow until onions are completely done. Add in a good brand of can milk and half n half. Salt, pepper and crushed red pepper. You have to play with the seasoning until you get it where you want it. Bone the chicken and squish it as small as possible with your hands. Once the seasoning is in, put the chicken back in. Stir well and cook on low. Whole milk has a tendency to clabber. It's not heavy enough to withstand very high temps. You can also add a good brand of whole butter. It adds flavor. I'm pretty sure Holdens does NOT use butter. Simmer for hours stirring occasionally. A black cast iron pot is also key. Be careful not to scorch the stew. You can't take shortcuts on certain things if you want the taste. The onions are the only thing cooked at a higher temp but be careful not to boil away your broth. Hope this helps.

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  33. No Holdens doesn’t get their chicken stew from Midway so everyone has heard wrong lol. I know because I worked there for 2 years in 2015 and I’m the one who had to squeeze the chicken and shred it apart. My kids always complained because I came home daily smelling like chicken and onions when I had to squeeze chicken. Or our words, “pick chicken”. So just clarifying things, no they definitely don’t get their stew from Midway!

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    1. My wife is the biggest fan of Holden's chicken stew that I know I used your recipe today and it turned out very good she loved it thank you so much!

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  34. Not sure if they still do it but Holdens used to buy their chicken stew from Midway BBQ in Union. I know this because I did some repairs in the kitchen and was there when they got the stew.

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  35. Beacon Drive-in in Spartanburg also serves a good chicken stew.

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  36. Make sure you use Campbell's cream of Chicken soup! I discovered one of their secret ingredients by mistake on their behalf! One day I ordered a quart & the stew was very cold, & there was white globs mixed in. It tasted very tangy because they added too much SOUR CREAM! Yes sour cream is a key ingredient in Holdens & Midway BBQs Chicken Stew! I would have never known if they hadn't rushed through that 1 batch I ordered!!

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  37. I talked with a wholesale supplier that sold to Holden’s. I ask him one day, I said what’s old Phil Holden putting in his stew that makes it so good. He said, I’ve stood back in the kitchen when he was cooking the stew on the days that I would stop in to get their order from my company. He said the only thing I’ve seen him put in his stew, that he ordered from me was, dehydrated onions, real butter, and evaporated milk. He said I know for a fact that those products was put in that chicken stew. He said I do know he cooks his own chicken, debones it naturally. But he wasn’t sure if he backed or boiled the chicken. He also made the comment that he uses a gracious amount of real butter. Salt, pepper, and paprika was also used to season. But that’s all he said he knew about the recipe. I told him that I had noticed myself that all the onions looked to be the same size, like they where dehydrated. So,
    Chicken
    Dehydrated onions
    Real butter
    Evaporated milk
    Salt
    Black pepper
    Paprika
    Is what I know this guy said he seen Phil himself put in it.
    I would think that he had to add some plan milk and chicken broth in there somewhere.
    Hopefully this will give you a start on duplicating Holden stew. If you get it close , be sure you share with us. I like cooking my own food.

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  38. Thank ya so much for this recipe. I grew up in Yadkinville, NC & now live in FL. We cooked Chicken Stew outdoors & it was soooooo good. Ya can't find it in FL. Looking forward to trying this in the new year. Thanks again!!!

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