Hopkins County Stew Recipe

Name: Hopkins County Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 whole chickens (approximately 4 pounds each); 5 gallons bottled water; 6 chicken bouillon cubes (3 per pan); Seasoning salt (recommended: Lantana brand); Salt; Pepper; Poultry seasoning; 5 pounds onions, sliced or chopped; 2 gallons canned tomatoes, stewed or whole peeled; 2 (16-ounce) cans tomato paste; 2 (16-ounce) cans canned tomatoes, flavored with garlic; 2 (16-ounce) cans tomatoes (recommended: Rotel brand); 20 pounds potatoes, peeled and diced into one inch cubes; 2 bulbs garlic, peeled, chopped or minced; 2 1/2 cups sugar; Chili powder, to taste; 1 gallon canned corn, whole kernel; 1 gallon canned corn, cream style

Servings: persons

10 whole chickens (approximately 4 pounds each)
5 gallons bottled water
6 chicken bouillon cubes (3 per pan)
Seasoning salt (recommended: Lantana brand)
Salt
Pepper
Poultry seasoning
5 pounds onions, sliced or chopped
2 gallons canned tomatoes, stewed or whole peeled
2 (16-ounce) cans tomato paste
2 (16-ounce) cans canned tomatoes, flavored with garlic
2 (16-ounce) cans tomatoes (recommended: Rotel brand)
20 pounds potatoes, peeled and diced into one inch cubes
2 bulbs garlic, peeled, chopped or minced
2 1/2 cups sugar
Chili powder, to taste
1 gallon canned corn, whole kernel
1 gallon canned corn, cream style

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

3335

kcal

Calories

Fat

592

Carbs

181

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 10 whole chickens (approximately 4 pounds each), 5 gallons bottled water, 6 chicken bouillon cubes (3 per pan), Seasoning salt (recommended: Lantana brand), and more.

Yes, Hopkins County Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hopkins County Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions