Mulligan's Stew

In a very large pot, place chicken and bay leaf in the 2 quarts water. Boil for about 1 1/2 hours or until tender. Cool slightly and remove bay leaf, bones, and chicken skin, leaving chicken in bite sized pieces. Add all vegetables to pot except tomatoes and garlic. Coat stew meat with flour which has been seasoned with the salt and pepper. Be sure to use all the flour, since this will be the thickener for the stew. Heat the 3 tablespoons oil in a skillet and brown the meat on all sides. Add the canned tomatoes to the skillet to rinse all drippings and browned flour and pour into pot with chicken and vegetables. Add garlic and simmer until all vegetables are done, about 30 minutes. Stir occasionally.

*Mulligan stew, similar to hotch-potch, hot pot and Kentucky Burgoo, is a stew made with whatever vegetables and meats are available. The name supposedly originated in hobo camps in the early 20th century, probably from the name Mulligan, relating to Irish Stew. According to the Oxford English Dictionary, its first appearance in print was in the January 10, 1904 issue of the Yukon Midnight Sun - 'All the roadhouses served big Christmas dinners and most of them made a mulligan.'

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