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1
Preheat oven to 350 degrees F. Cook whole chickens with skin intact in a roaster pans filled with a gallon of water per 2 chickens.
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2
Sprinkle each chicken with seasoning salt, pepper, poultry seasoning and top with sliced or chopped onions.
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3
Add 6 chicken bouillon cubes to each pan.
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4
Reserve all broth to use when cooking stew.
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5
Cook chickens for approximately an hour.
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6
Allow chickens to cool.
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7
Remove onions from chicken and transfer them into the broth.
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8
Remove skin from each chicken and discard.
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9
Bone all chickens.
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10
(If you plan to cook the chickens ahead of time, they can be frozen and stored in freezer bags separate from the broth.
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11
Allow 24 hours to thaw before preparing stew.)
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12
Stew Preparation: Heat the reserved broth to a boil in a cast iron kettle over an open fire.
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13
This will take about 30 minutes.
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14
Mix in onions and all cans of tomatoes.
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15
Continue heating for 30 additional minutes.
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16
Add diced potatoes, garlic, sugar and chili powder.
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17
Boil mixture for 1 hour.
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18
Add chickens and any additional spices or seasoning salts desired and let simmer for a few minutes.
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19
Finally, add the cans of kernel and cream-style corn just before serving as it will scorch if added too soon.
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20
Remove pot from fire when thoroughly heated.
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21
Serve with saltine crackers and cheddar cheese.
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22
A viewer, who may not be a professional cook, provided this recipe.
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23
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
