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brunswick stew

  • 6servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, C, D, E
MineralsZinc, Copper, Natrium, Fluorine, Magnesium, 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

  4. 5 cups Beef broth

  5. 3 (16 oz) cans whole tomatoes, undrained and chopped

  6. 2 (12 oz) cans whole kernel corn

  7. 1 (15 oz) can tomato sauce

  8. 3 larges Onions, chopped

  9. 1 1/2 cup Catsup

  10. cup Vinegar

  11. cup Worcestershire sauce

  12. 1 tablespoon Salt

  13. 2 teaspoons Pepper

  14. 2 teaspoons Hot sauce

  15. 1 teaspoon Garlic salt

  16. 1 teaspoon Lemon juice

Instructions Jump to Ingredients ↑

  1. 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.

  2. Remove chicken from broth; cool. Bone chicken, and grind meat using coarse blade of meat grinder.

  3. 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.

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

  5. Yield: about 1½ gallons.

  6. Posted by Derek Maddox. Courtesy of Fred Peters.

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