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For The Stock
2 md Chicken carcasses
3 Bay leaves
2 tb Black peppercorns
6 qt Water
1 Smoked pork jowl; about 1 pound
1 Roasting Hen; 4 1/2 pound
2 lb Smoked pork shoulder; pulled
2 cn (28 oz) whole tomatoes; chopped
1 cn (16 oz) tomato sauce
2 lb Chopped okra
2 pk (16 oz) baby lima beans
2 pk (16 oz) yellow corn
6 Ribs celery; chopped
2 lg Yellow onions; chopped
1 lg Green bell pepper; chopped
2 Jalapenos; chopped
3/4 c White vinegar
1/2 c All purpose flour
1/2 c Nuoc mam
1/4 c Sugar
1/4 c Worcestershire sauce
4 tb Garlic powder
4 tb Black pepper
3 tb Paprika
3 tb Tabasco sauce
Place chicken carcasses, bay leaves, peppercorns, and pork jowl in 6 quarts of water. Bring to a boil, reduce heat to simmer, and cook for 2 hours. Remove from heat, strain, and let cool.
Place roasting hen in a dutch oven. Add water, cover, and bake for 2 hours at 325 degrees. Remove, let cool, and pull meat into thumb sized chunks, discarding skin and fat. Reserve.
Smoke pork shoulder for 8-12 hours, or until internal temperature reaches 160 degrees. You may finish in a covered pan in the oven if time is a factor; however, it must smoke for at least 8 hours. Pull about 2 pounds into thumb sized chunks and reserve. Use the rest of the smoked pork shoulder for barbeque.
Return stock to the stove, bring to a gentle boil, and throw everything into the pot. Cook at a gentle boil for 1 hour. Reduce heat to a simmer and cook for an additional 2 to 3 hours, stirring occassionally. Remove from heat and serve immediately.
Serving Ideas : Barbeque, slaw, hush puppies
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