Brunswick stew
6 servings
Ingredients
| Quantity | 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 |
Directions
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.