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Рецепт Big Heat's Brunswick Stew

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  1. Place chicken carcasses, bay leaves, peppercorns, and pork jowl in 6 qts of water. Bring to a boil, reduce heat to simmer, and cook for 2 hrs.
  2. Remove from heat, strain, and let cold.
  3. Place roasting hen in a dutch oven. Add in water, cover, and bake for 2 hrs at 325 degrees. Remove, let cold, and pull meat into thumb sized chunks, discarding skin and fat. Reserve.
  4. Smoke pork shoulder for 8-12 hrs, or possibly till internal temperature reaches 160 degrees. You may finish in a covered pan in the oven if time is a factor; however, it must smoke for at least 8 hrs. Pull about 2 pounds into thumb sized chunks and reserve. Use the rest of the smoked pork shoulder for barbeque.
  5. Return stock to the stove, bring to a gentle boil, and throw everything into the pot. Cook at a gentle boil for 1 hour. Reduce heat to a simmer and cook for an additional 2 to 3 hrs, stirring occassionally. Remove from heat and serve immediately.
  6. Serving Ideas : Barbeque, slaw, hush puppies
  7. NOTES : Damn good!
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