Saturday, February 26, 2011

Chicken Camp Stew

(slow fire)

3 hens cooked (reserve stock)
6 fryers cooked (reserve stock)
4 lg bottles of Durkee sauce
7 lemons, sliced or finely chopped
8 cans cream-style corn
8 cans tomatoes
3 lg bottles Worcestershire sauce
1 gallon catsup
1/3 box salt
14 lbs. potatoes, cubed and cooked almost done)

Debone hen and fryers. Remove skin. Using broth as a base, mix all ingredients and cook very slowly, stirring constantly until cooked down. Add pepper or hot sauce to taste. Yield: 25 qts.

This may be cooked in pressure cooker 40 min. at 15 pressure.

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