Big heat's brunswick stew
1 Servings
Ingredients
| Quantity | 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 |
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