Brunswick stew #1

Yield: 6 Servings

Ingredients:

1 (5 lb) stewing hen
1 (3 lb) chuck roast cooked -cooled and shredded
1 (3 lb) pork loin roast

Instructions:

-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.