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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (5-pound) stewing hen |
1 (3-pound) chuck roast, cooked, cooled, and shredded |
1 (3-pound) pork loin roast, cooked, cooled, and shredded |
5 cups beef broth |
3 (16-ounce) cans whole tomatoes, undrained and chopped |
2 (12-ounce) cans whole kernel corn |
1 (15-ounce) can tomato sauce |
3 large onions, chopped |
1 1/2 cups catsup |
1/2 cup vinegar |
1/3 cup worcestershire sauce |
1 tablespoon salt |
2 teaspoons pepper |
2 teaspoons hot sauce |
1 teaspoon garlic salt |
1 teaspoon lemon juice |
Directions:
1. Place chicken in a large 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.
2. Transfer 5 cups chicken broth to a large stock pot; 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.
3. Ladle stew into individual bowls, and serve hot.
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