Hopkins County Stew

  5.0 – 1 reviews  • Chicken Stew
Level: Intermediate
Total: 6 hr
Prep: 2 hr 30 min
Cook: 3 hr 30 min
Yield: 15 gallons
Level: Intermediate
Total: 6 hr
Prep: 2 hr 30 min
Cook: 3 hr 30 min
Yield: 15 gallons

Ingredients

  1. 10 whole chickens (approximately 4 pounds each)
  2. 5 gallons bottled water
  3. 6 chicken bouillon cubes (3 per pan)
  4. Seasoning salt (recommended: Lantana brand)
  5. Salt
  6. Pepper
  7. Poultry seasoning
  8. 5 pounds onions, sliced or chopped
  9. 2 gallons canned tomatoes, stewed or whole peeled
  10. 2 (16-ounce) cans tomato paste
  11. 2 (16-ounce) cans canned tomatoes, flavored with garlic
  12. 2 (16-ounce) cans tomatoes (recommended: Rotel brand)
  13. 20 pounds potatoes, peeled and diced into one inch cubes
  14. 2 bulbs garlic, peeled, chopped or minced
  15. 2 1/2 cups sugar
  16. Chili powder, to taste
  17. 1 gallon canned corn, whole kernel
  18. 1 gallon canned corn, cream style

Instructions

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

Reviews

Evelyn Curtis
This is Top Drawer

 

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