Recipe courtesy of Mary Charles and Charlie Charles

Mary and Charlie Charles' Hopkins County Stew

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 4 hr
  • Prep: 2 hr
  • Cook: 2 hr
  • Yield: 10 plus gallons
Share This Recipe

Ingredients

Directions

  1. Cook chicken until tender in a 10-gallon (or larger) cast iron pot outdoors, over a hardwood fire. Use just enough water to cover the chicken as it simmers. When chicken is tender, remove it from pot and reserve broth. There should be about 4 gallons left after chicken is finished cooking. Bone, skin and dice chicken into bite-sized pieces.
  2. Place diced chicken, cream-style corn, tomatoes, vegetable juice, tomato juice, potatoes, onions, chili powder, and seasoning salt into the pot of reserved broth and heat over open fire stirring frequently to prevent scorching until potatoes are tender. Add sugar, then season with salt and pepper, to taste. Continue to simmer stew over fire pit until serving time.
  3. Transfer to individual bowls and melt a small amount of butter into stew just before serving. Serve with crackers or cornbread, cheddar cheese and dill pickles.

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages