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Categories:
chicken water cabbage onion gold potatoes corn ketchup tomato puree white vinegar Worcestershire sauce salt black pepper lemon juice ground red pepper
Viewed: 38 - Published at: 6 years agoIngredients
- 1 (3-pound) whole chicken
- 2 gallons water
- 3/4 pound cabbage, finely chopped
- 3/4 pound onion, finely chopped
- 5 pounds Yukon gold potatoes, peeled and diced
- 2 (15.25-ounce) cans corn or 2 cups fresh corn kernels
- 3/4 cup ketchup
- 2 pounds chopped barbecue mutton with sauce
- 3 (10 3/4-ounce) cans tomato puree
- 3/4 cup white vinegar
- 1/2 cup Worcestershire sauce
- 2 1/2 tablespoons salt or to taste
- 2 tablespoons black pepper
- 2 to 3 tablespoons lemon juice
- 1 teaspoon ground red pepper
Method
- Boil chicken in 2 gallons water in a large stockpot 1 hour or until meat is tender.
- Remove chicken, reserving broth in stockpot. Add cabbage and next 4 ingredients to chicken broth. Bring to a boil, and cook 50 minutes or until vegetables are tender.
- Remove chicken meat from bone, and chop. Discard chicken bones and skin.
- Add chopped chicken, mutton, and remaining ingredients to stockpot; reduce heat, and simmer, stirring occasionally, 2 hours or until mixture thickens.
