Brunswick Stew

Recipe from

Oxmoor House


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


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.

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.

Ladle stew into individual bowls, and serve hot.