roasting chicken
hen
pork bones (back side of Country Style Ribs are
best but pork neck bones can be used.
2 cups celery diced
1/3 lb. thick sliced bacon or smoke house cured
meat
2 dashes poultry seasoning
2 cups celery diced
salt & pepper to taste
2 onion chopped
crushed red pepper to taste (optional)
2 large cans diced tomatoes
4 to 5 cups fresh corn (when possible)
6 cups tender baby lima or butter beans
2 cups V8 juice
3 to 4 cups diced potatoes
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Day 1 - Make chicken stock
using roasting hen, seasoning neck bones, or pork bones
with 2 dashes of poultry seasoning, celery, salt and
pepper to taste. Cook until chicken is
tender. Skin, debone, and chunk meat. Leave
pork bones in chunks of chicken meat. Next
day, or when cool, skim off excess fat to use greaseless
broth in stew.
Day 2 - In skillet,
render either thick sliced bacon or smoke-house cured
meat (Food Lion) and chopped onions until tender.
An electric 18 quart Dutch oven works
best for this. Blend all the above ingredients
together. Add the diced tomatoes, fresh corn, baby
lima or butter beans, crushed red pepper (optional) and
V8 juice. Last add diced potatoes, salt and pepper
to taste.
Bring to a slow bubble boil. Be
careful not to scorch with a hard boil. Slow cook
4 to 6 hours in the Dutch roaster oven at 275 - 300
degrees.
- If beans look old or not tender,
put in blender with V8 juice and blend together.
- If stew needs to be sweeter, blend
extra corn in blender and pour in stew.
- If too soupy toward end of cooking,
instant mashed potatoes will thicken. Freezes
well in plastic freezer containers.
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