Suzie’s Q

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Brunswick Stew

• 6 lb         Whole chicken

• 6 lb         Boston butt

• 6 lb         Chuck Roast (beef)

• 15 C       Canned tomatoes (120 oz)

• 1 C         Tomato paste (8 oz)

• 4 C         Cream Style corn (32 oz)

• 2 C         Whole kernel corn (16 oz)

• 2 large     Onions, diced

• 1 oz         Worcestershire sauce

• 1 T          Butter

• 8 T          Kosher salt

• 4 T          Ground black pepper

• 4 T          Vinegar or lemon juice

Place the meat in a large kettle.  Add enough water to cover and cook until the meat comes off the bone easily.  Remove meat and debone.  Strain broth through a cloth a return to the kettle.  Chop or grind meat to desired size.  Add meat and other ingredients to water.  Cook on low heat for 45 minutes stirring frequently to prevent sticking.

Freezes very well.  To retain flavor, do not reduce recipe by more than half.