5 lb Stewing hen
3 lb Chuck roast, cooked, cooled,
-and shredded
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) can whole kernel
-corn
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 lg Dutch oven; add water to cover. Bring to a
boil; cover and simmer 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 c chicken broth to a lg 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, 3 hours.
Ladle stew into individual bowls, and serve hot.
Here's a recipe from The Heritage of Southern Cooking (ISBN
0-89480-117-1) by Camille Glenn. It makes a *lot* of hearty
stew! The only thing you need to add is cornbread.
