Hopkins County Stew - water

Method

• Preheat oven to 350 degrees F. Cook whole chickens with skin intact in a roaster pans filled with a gallon of water per 2 chickens.
• Sprinkle each chicken with seasoning salt, pepper, poultry seasoning and top with sliced or chopped onions.
• Add 6 chicken bouillon cubes to each pan.
• Reserve all broth to use when cooking stew.
• Cook chickens for approximately an hour.
• Allow chickens to cool.
• Remove onions from chicken and transfer them into the broth.
• Remove skin from each chicken and discard.
• Bone all chickens.
• (If you plan to cook the chickens ahead of time, they can be frozen and stored in freezer bags separate from the broth.
• Allow 24 hours to thaw before preparing stew.)
• Stew Preparation: Heat the reserved broth to a boil in a cast iron kettle over an open fire.
• This will take about 30 minutes.
• Mix in onions and all cans of tomatoes.
• Continue heating for 30 additional minutes.
• Add diced potatoes, garlic, sugar and chili powder.
• Boil mixture for 1 hour.
• Add chickens and any additional spices or seasoning salts desired and let simmer for a few minutes.
• Finally, add the cans of kernel and cream-style corn just before serving as it will scorch if added too soon.
• Remove pot from fire when thoroughly heated.
• Serve with saltine crackers and cheddar cheese.
• A viewer, who may not be a professional cook, provided this recipe.
• The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.