Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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