Big heat's brunswick stew

Yield: 1 Servings

Measure Ingredient
2 mediums Chicken carcasses
3 \N Bay leaves
2 tablespoons Black peppercorns
6 quarts Water
1 \N Smoked pork jowl, about 1
\N \N Pound
1 \N 4 1/2 pound Roasting Hen
2 pounds Smoked pork shoulder pulled
2 \N 28 ounce cn whole tomatoes chopped
1 \N 16 ounce cn tomato sauce
2 pounds Chopped okra
2 \N 16 ounce pk baby lima beans
2 \N 16 ounce pk yellow corn
6 \N Ribs celery, chopped
2 larges Yellow onions, chopped
1 large Green bell pepper, chopped
2 \N 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



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

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