Title: Brunswick Stew #1
Categories: Poultry Soup Meat
Yield: 6 Servings

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	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.

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