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Brunswick Stew #1

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      Title: BRUNSWICK STEW #1
 Categories: Poultry, Soups/stews, Meats
      Yield: 6 Servings
 
      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.
  
  Yield: about 1 1/2 gallons.
  
  Posted by Derek Maddox. Courtesy of Fred Peters.
 
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