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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Brunswick Stew - For a Crowd or Canning Recipe

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This recipe for Brunswick Stew - For a Crowd or Canning is from Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chicken stock (3 pots)
64 lbs. whole chicken and thighs
55 lbs. potatoes, peeled and diced
2 lbs. carrots sliced
12 lbs. onions chopped
18 lbs. green baby lima beans
4 gal. tomatoes, canned
4 gal. whole corn, canned
1 tablespoon crushed red pepper
4 tablespoons black pepper
18 tablespoons salt
9 tablespoons garlic
2 gal. ketchup
30 oz. worcestershire sauce
3 cups lemon juice
3 cups white vinegar
4 tablespoons original Tony Chachere’s seasoning
4 tablespoons sugar
Directions:
Directions:
Boil chicken, reserve broth. Prepare vegetables (wash, peel, chop, dice, etc).

In large 35 gallon cast iron kettle add about 3 large pots of chicken broth. Reserve remaining broth, use if stew is too thick add a small amount, otherwise can or freeze the chicken broth for another use.

Add boiled chicken, fresh vegetables, and canned vegetables. Cook over medium heat, stirring continuously, until vegetables are tender crisp. Add seasoning and continue to cook until vegetables are almost done.

Place stew into canning jars and pressure cook for 1 hour and 15 minutes for quarts.

 

 

 

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