Brunswick Chicken Beef and Pork Stew for a Crowd

"This recipe I've made but cut down in size-it does freeze well. Serve with hot cornbread and honey."
 
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Ready In:
3hrs
Ingredients:
10
Yields:
3 gallons
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ingredients

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directions

  • Place cut up chickens in a large dutch oven, cover with water and cook over medium heat until done, 45 minutes to 1 hour.
  • Cool to handle, remove chicken, debone and skin, discarding both, and reserve the chicken and broth separately.
  • Grill the meats until semi charred.
  • Put the chicken, beef and pork along with the tomatoes, corn, onions and ketchup back into the dutch oven, if large enough, or into a large stock pot.
  • Add the cayenne, salt and pepper to taste, and enough of the chicken broth to make a stew-like consistency.
  • Cook over low for 2 hours to blend, stirring frequently-this tends to stick.
  • Add broth if needed.
  • This freezes well.

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