|1||(5 lb) stewing hen|
|1||(3 lb) chuck roast, cooked, cooled, and shredded|
|1||(3 lb) pork loin roast, cooked, cooled, and shredded|
|5 cups||Beef broth|
|3||(16 oz) cans whole tomatoes, undrained and chopped|
|2||(12 oz) cans whole kernel corn|
|1||(15 oz) can tomato sauce|
|3 larges||Onions, chopped|
|⅓ cup||Worcestershire sauce|
|2 teaspoons||Hot sauce|
|1 teaspoon||Garlic salt|
|1 teaspoon||Lemon juice|
Place chicken in a large Dutch oven; add water to cover. Bring to a boil; cover and simmer for 2 hours or until chicken is tender.
Remove chicken from broth; cool. Bone chicken, and grind meat using coarse blade of meat grinder.
Transfer 5 cups chicken broth to a large stockpot; reserve remaining broth for use in other recipes. Add ground chicken and remaining ingredients, stirring until well blended. Bring to a boil. Reduce heat; simmer, uncovered, for 3 hours.
Ladle stew into individual bowls, and serve hot.
Yield: about 1½ gallons.
Posted by Derek Maddox. Courtesy of Fred Peters.
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