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.

Related recipes