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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.