| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
Main |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
FOR THE STOCK
STEW
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
NOTES : Damn good!
Recipe by: Tom Solomon
Posted to bbq-digest V5 #752 by Kurt Lucas <kurtl@navicom.com> on Dec 09,
1997
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