Big heat's brunswick stew

1 Servings

Ingredients

QuantityIngredient
2mediumsChicken carcasses
3Bay leaves
2tablespoonsBlack peppercorns
6quartsWater
1Smoked pork jowl, about 1
Pound
14 1/2 pound Roasting Hen
2poundsSmoked pork shoulder pulled
228 ounce cn whole tomatoes chopped
116 ounce cn tomato sauce
2poundsChopped okra
216 ounce pk baby lima beans
216 ounce pk yellow corn
6Ribs celery, chopped
2largesYellow onions, chopped
1largeGreen bell pepper, chopped
2Jalapenos, chopped
¾cupWhite vinegar
½cupAll purpose flour
½cupNuoc mam
¼cupSugar
¼cupWorcestershire sauce
4tablespoonsGarlic powder
4tablespoonsBlack pepper
3tablespoonsPaprika
3tablespoonsTabasco sauce

Directions

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