Recipe courtesy of Mary Charles and Charlie Charles
Save Recipe Print
Total:
4 hr
Prep:
2 hr
Cook:
2 hr
Yield:
10 plus gallons
Level:
Intermediate

Ingredients

Directions

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.

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.

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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Get the Recipe

Over-the-Top Snickers Dessert

Get that classic Snickers flavor in every bite of this over-the-top pie.

IDEAS YOU'LL LOVE

Beef Stew

Recipe courtesy of Food Network Kitchen

Brunswick Stew

Recipe courtesy of Jamie Deen

Beef Stew

Recipe courtesy of Food Network Kitchen

Beef Stew

Recipe courtesy of Katie Lee

Seafood Stew

Recipe courtesy of Ina Garten

Bloody Mary Chili

Recipe courtesy of Ree Drummond

Oxtail Stew

Recipe courtesy of Sunny Anderson

Chicken Stew

Recipe courtesy of Giada De Laurentiis

Parker's Beef Stew

Recipe courtesy of Ina Garten

Browse Reviews By Keyword