Name: Big Heat's Brunswick Stew
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

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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