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Brunswick Stew Recipe

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    Source: www.yumyum.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B3, B12, C, D, E, P
    MineralsZinc, Copper, Natrium, Fluorine, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 (5 lb) stewing hen

    2. 1 (3 lb) chuck roast, cooked, cooled, and shredded

    3. 1 (3 lb) pork loin roast, cooked, cooled, and shredded 5 c Beef broth

    4. 3 (16 oz) cans whole tomatoes, undrained and chopped

    5. 2 (12 oz) cans whole kernel

    6. corn

    7. 1 (15 oz) can tomato sauce

    8. 3 lg Onions, chopped

    9. 1 1/2 c Catsup

    10. 1/2 c Vinegar

    11. 1/3 c Worcestershire sauce

    12. 1 tb Salt

    13. 2 ts Pepper

    14. 2 ts Hot sauce

    15. 1 ts Garlic salt

    16. 1 ts Lemon juice

    Instructions Jump to Ingredients ↑

    1. Place chicken in a large Dutch oven; add water to cover.

    2. Bring to a boil; cover and simmer for 2 hours or until chicken is tender.

    3. Remove chicken from broth; cool.

    4. Bone chicken, and grind meat using coarse blade of meat grinder.

    5. Transfer 5 cups chicken broth to a large stockpot; reserve remaining broth for use in other recipes.

    6. Add ground chicken and remaining ingredients, stirring until well blended.

    7. Bring to a boil.

    8. Reduce heat; simmer, uncovered, for 3 hours.

    9. Ladle stew into individual bowls, and serve hot.

    10. Yield: about 1 1/2 gallons.

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