Brunswick Chicken Beef and Pork Stew for a Crowd

1. 1

   Place cut up chickens in a large dutch oven, cover with water and cook over medium heat until done, 45 minutes to 1 hour.

2. 2

   Cool to handle, remove chicken, debone and skin, discarding both, and reserve the chicken and broth separately.

3. 3

   Grill the meats until semi charred.

4. 4

   Put the chicken, beef and pork along with the tomatoes, corn, onions and ketchup back into the dutch oven, if large enough, or into a large stock pot.

5. 5

   Add the cayenne, salt and pepper to taste, and enough of the chicken broth to make a stew-like consistency.

6. 6

   Cook over low for 2 hours to blend, stirring frequently-this tends to stick.

7. 7

   Add broth if needed.

8. 8

   This freezes well.

* Per serving · 4 servings · Values may vary.

No additional tips available.