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Brunswick Stew

Brunswick Stew comes together with Black Peppercorns, Smoked Pork Shoulder Pulled, White Vinegar, All Purpose Flour, and Sugar. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 tbsp
• 2 lb
• 3/4 cup
• 1/2 cup
• 1/4 cup
• 1/4 cup
• 4 tbsp
• 4 tbsp
• 3 tbsp

Method (preview)

1. 1

   Place chicken carcasses, bay leaves, peppercorns, and pork jowl in 6 quarts of water.

2. 2

   Bring to a boil, reduce heat to simmer, and cook for 2 hours.

3. 3

   Remove from heat, strain, and let cool.

4. 4

   Place roasting hen in a dutch oven.

5. 5

   Add water, cover, and bake for 2 hours at 325 degrees.

6. 6

   Remove, let cool, and pull meat into thumb sized chunks, discarding skin and fat.

7. 7

   Reserve.

8. 8

   Return stock to the stove, bring to a gentle boil, and throw everything into the pot.

9. 9

   Cook at a gentle boil for 1 hour.

10. 10

    Reduce heat to a simmer and cook for an additional 2 to 3 hours, stirring occassionally.

11. 11

    Remove from heat and serve immediately.