astray recipes: Big heat's brunswick stew

Categories: Main
Yield: 1 Servings

Measure	Ingredient
2 mediums	Chicken carcasses
3	Bay leaves
2 tablespoons	Black peppercorns
6 quarts	Water
1	Smoked pork jowl, about 1
	Pound
1	4 1/2 pound Roasting Hen
2 pounds	Smoked pork shoulder pulled
2	28 ounce cn whole tomatoes chopped
1	16 ounce cn tomato sauce
2 pounds	Chopped okra
2	16 ounce pk baby lima beans
2	16 ounce pk yellow corn
6	Ribs celery, chopped
2 larges	Yellow onions, chopped
1 large	Green bell pepper, chopped
2	Jalapenos, chopped
¾ cup	White vinegar
½ cup	All purpose flour
½ cup	Nuoc mam
¼ cup	Sugar
¼ cup	Worcestershire sauce
4 tablespoons	Garlic powder
4 tablespoons	Black pepper
3 tablespoons	Paprika
3 tablespoons	Tabasco sauce

FOR THE STOCK:

:

Place chicken carcasses, bay leaves, peppercorns, and pork jowl in 6 quarts of water. Bring to a boil, reduce heat to simmer, and cook for 2 hours. Remove from heat, strain, and let cool.

Place roasting hen in a dutch oven. Add water, cover, and bake for 2 hours at 325 degrees. Remove, let cool, and pull meat into thumb sized chunks, discarding skin and fat. Reserve.

Smoke pork shoulder for 8-12 hours, or until internal temperature reaches 160 degrees. You may finish in a covered pan in the oven if time is a factor; however, it must smoke for at least 8 hours. Pull about 2 pounds into thumb sized chunks and reserve. Use the rest of the smoked pork shoulder for barbeque.

Return stock to the stove, bring to a gentle boil, and throw everything into the pot. Cook at a gentle boil for 1 hour. Reduce heat to a simmer and cook for an additional 2 to 3 hours, stirring occassionally. Remove from heat and serve immediately.

Recipe By : Tom Solomon

big heat's brunswick stew