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  Recipe Home » Poultry » Brunswick Stew #1
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  Brunswick Stew #1
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 309
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
Instructions:
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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