Serving Size : 12
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 lb frying chicken*
2 lb chuck roast or other beef roast
1 lb chicken thighs, boned and skinned
2 qts water
3 large onions -- quartered
2 1/2 cups ketchup (to taste
1 large(28 0z) can diced tomatoes w/juice
4 cans (17 oz) creamed corn
1/4 cup cider vinegar
1 1/2 TBS poultry seasoning or just sage
1 TBS salt
1 tsp black pepper or to taste
1/2 tsp cayenne pepper or a dash of tabasco
1/2 tsp liquid smoke(optional)
Combine meat and poultry in a large kettle with water and
bring to a boil. Cover and lower heat. Simmer for two
hours or unti meat is tender. It should be about to fall
off the bones. You can also pressure cook meat about 30
minutes on 15 lb pressure. Cut roast into several large
chunks if using pressure cooker.
Remove meat from broth. Remove skin and bones . Shred in
large chunks. Refrigerate meat and broth separately over
night so you will be able to remove all the fat the next
Chop meat and onion together by hand or use the food
processor to chop meat and onion. If using the processor,
put in small quantities of chicken and meat in with onion
chunks. Do several small batchs to avoid over processing
it. Mixture should be quite coarse.
Put the meat mixture, broth, tomatoes, corn and the rest
of the ingredients into a large pot. Bring mix to boil,
turn light to low and simmer uncovered for about 2 hours
or until everything sort of blends together. Stir
frequently to keep beef from sticking to the bottom of the
pot. Check seasoning and correct if needed.
This makes about 5-7 quarts. Amounts in the recipe are
approximate; you can use anything that you have around.
NOTES : Some people add lima beans which I dislike .
Occasionally, I'll add some left over diced
To save work, I usually try to get skinned, boned chicken
thighs and breasts. There is also a lot less fat when
using the pre-boned and skinned poultry. On the other
hand, they do add more flavor to the broth.
Archivist's note: This is a kosher version of a classic
recipe from the American South.
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