North Carolina Brunswick Stew

• 1 (5 lb) stewing chicken
• 4 lbs beef roast
• 1 1/2 lbs lean pork
• 1 1/4 cups rice, uncooked
• 1 (1 lb) can creamed corn
• 3 quarts canned tomatoes
• 1/2 lb butter
• salt, to taste
• pepper, to taste
• cayenne, to taste

1. Put chicken, beef and pork in very large pot and cover with water.
2. Bring to boiling point, reduce heat and simmer until meats are tender.
3. Remove any bones and grind meat in food processor or on coarse blade of food chopper.
4. Remove any foam from cooking liquid or strain through cheese cloth.
5. Cook rice in strained liquid for 30 minutes, stirring frequently to prevent sticking.
6. Add corn, tomatoes and butter and cook for an additional 30 minutes.
7. Add ground meat and seasonings as desired and cook for an additional 20 minutes.
8. Add water or canned chicken broth if mixture is too thick.
9. Serve with cornbread.
10. This is a very hearty stew and does not need additional menu items.
11. The stew can be frozen--will yield about 20 pints for freezer.

stewing chicken, beef roast, lean pork, rice, corn, tomatoes, butter, salt, pepper, cayenne

Taken from www.food.com/recipe/north-carolina-brunswick-stew-100989 (may not work)