Brunswick Stew #1 Recipe
Yield: 6 ServingsRecipe by luhu.jp
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 cup: 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 large: Onions, chopped
1 1/2 cup: Catsup,
1/2 cup: Vinegar,
1/3 cup: Worcestershire sauce,
1 tbsp: Salt,
2 tsp: Pepper,
2 tsp: Hot sauce,
1 tsp: Garlic salt,
1 tsp: 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 1 1/2 gallons.
Posted by Derek Maddox. Courtesy of Fred Peters.
Source from luhu.jp
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 1 1/2 gallons.
Posted by Derek Maddox. Courtesy of Fred Peters.
Source from luhu.jp