Brunswick Stew

Servings: 6
Ingredients:

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 c  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 lg Onions, chopped
1 1/2 c  Catsup
1/2 c  Vinegar
1/3 c  Worcestershire sauce
1 tb Salt
2 ts Pepper
2 ts Hot sauce
1 ts Garlic salt
1 ts Lemon juice

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.

Servings: about 1 1/2 gallons.

Posted by Derek Maddox. Courtesy of Fred Peters.