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TAR HEEL BRUNSWICK STEW




Source of Recipe


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Recipe Introduction


(chicken with beef, goat, or squirrel)



1 large stewing chicken
1 lb. beef, goat, or squirrel
Water
2 large potatoes, diced
1 large onion, diced
4 cups corn
4 cups lima beans
1 pint canned tomatoes
Butter or margarine
Salt, pepper, and seasonings to taste

Stew chicken and other meat together until chicken is ready to fall from bones. Cool and shred chicken and other meat with fingers, discarding skin, bones, and fat. Put meat back in broth, skim off excess fat, and continue to simmer. Add potatoes, onion, corn, lima beans, and tomatoes. Simmer for several hours to thicken. Season to taste and serve hot. Yields 10-12 servings and can be frozen.