Hopkins County Stew
Serves: 5
Zoie Ernser
1 January 1970
Based on User reviews:
55
Spice
43
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350 degrees F
2
Cook whole chickens with skin intact in a roaster pans filled with a gallon of water per 2 chickens
3
Sprinkle each chicken with seasoning salt, pepper, poultry seasoning and top with sliced or chopped onions
4
Add 6 chicken bouillon cubes to each pan
5
Reserve all broth to use when cooking stew
6
Cook chickens for approximately an hour
7
Allow chickens to cool
8
Remove onions from chicken and transfer them into the broth
9
Remove skin from each chicken and discard
10
Bone all chickens
11
(If you plan to cook the chickens ahead of time, they can be frozen and stored in freezer bags separate from the broth
12
Allow 24 hours to thaw before preparing stew
13
) Stew Preparation: Heat the reserved broth to a boil in a cast iron kettle over an open fire
14
This will take about 30 minutes
15
Mix in onions and all cans of tomatoes
16
Continue heating for 30 additional minutes
17
Add diced potatoes, garlic, sugar and chili powder
18
Boil mixture for 1 hour
19
Add chickens and any additional spices or seasoning salts desired and let simmer for a few minutes
20
Finally, add the cans of kernel and cream-style corn just before serving as it will scorch if added too soon
21
Remove pot from fire when thoroughly heated
22
Serve with saltine crackers and cheddar cheese
23
A viewer, who may not be a professional cook, provided this recipe
24
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results