Brunswick Stew

• 1 (5-pound) stewing hen
• 1 (3-pound) chuck roast, cooked, cooled, and shredded
• 1 (3-pound) pork loin roast, cooked, cooled, and shredded
• 5 cups beef broth
• 3 (16-ounce) cans whole tomatoes, undrained and chopped
• 2 (12-ounce) cans whole kernel corn
• 1 (15-ounce) can tomato sauce
• 3 large onions, chopped
• 1 1/2 cups catsup
• 1/2 cup vinegar
• 1/3 cup Worcestershire sauce
• 1 tablespoon salt
• 2 teaspoons pepper
• 2 teaspoons hot sauce
• 1 teaspoon garlic salt
• 1 teaspoon lemon juice

1. Place chicken in a large Dutch oven; add water to cover. Bring to a boil; cover and simmer 2 hours or until chicken is tender. Remove chicken from broth; cool. Bone chicken, and grind meat using coarse blade of meat grinder.
2. Transfer 5 cups chicken broth to a large stock pot; reserve remaining broth for use in other recipes. Add ground chicken and remaining ingredients, stirring until well blended. Bring to a boil. Reduce heat; simmer, uncovered, 3 hours.
3. Ladle stew into individual bowls, and serve hot.

stewing hen, chuck roast, pork loin roast, beef broth, tomatoes, whole kernel corn, tomato sauce, onions, catsup, vinegar, worcestershire sauce, salt, pepper, hot sauce, garlic salt, lemon juice

Taken from www.myrecipes.com/recipe/brunswick-stew-5 (may not work)