Washpot Chicken Stew

• 12 lb. chicken leg quarters
• 4 lb. chicken gizzards
• 4 lb. chicken livers
• 3 1/2 gal. water
• 4 chicken bouillon cubes
• 2 cans condensed celery soup
• 2 cans condensed chicken soup
• 3 cans whole grain white Shoepeg corn
• 2 lb. diced onions
• 1 1/2 lb. pork fatback
• 1 c. catsup
• 1/3 c. salt
• 2 Tbsp. powdered red pepper
• 3 Tbsp. black pepper

1. Build fire using hickory or oak wood under and around washpot.
2. Fry fatback until crisp and remove from pot, leaving grease for seasoning.
3. Add water, chicken, onions and gizzards. Use hot fire.
4. Boil and frequently stir 30 minutes before adding all other ingredients, except livers.
5. Remove bones when meat has separated from them.
6. Continue to boil another 20 to 30 minutes until gizzards are tender.
7. Move most of fire away from washpot and add livers to stew.
8. Livers should be thoroughly cooked after simmering about 15 minutes.
9. Remove all fire from washpot and serve a delicious stew.
10. Serve with saltine crackers.

chicken, chicken gizzards, chicken livers, water, chicken bouillon cubes, celery soup, chicken soup, whole grain white shoepeg corn, onions, pork fatback, catsup, salt, powdered red pepper, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=874001 (may not work)