brunswick stew
| Measure | Ingredient |
|---|---|
| 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 |
| 1½ cup | Catsup |
| ½ cup | Vinegar |
| ⅓ cup | Worcestershire sauce |
| 1 tablespoon | Salt |
| 2 teaspoons | Pepper |
| 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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