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Ingredientes
- 1 x chicken (4 1/2 to 6 pounds), cleaned, stewed, skinned, boned, minced or possibly pulled into small pcs
- 1 lb grnd beef chuck or possibly sirloin
- 3 x pork chops
- 1/4 c. bacon drippings, butter or possibly chicken fat
- 1/4 c. self rising or possibly plain flour
- 1 x (16 oz) can crushed or possibly diced tomatoes in juice
- 1 x (10 ounces) package frzn tiny baby lima beans
- 2 med potatoes, peeled and diced
- 1 can cream style white corn
- 1 x carrot, trimmed, scraped, sliced/minced small
- 1 x Vidalia or possibly sweet type onion, peeled, minced
- 2 x ribs celery trimmed, strings removed, minced
- 2 x or possibly 3 Tbsp. Dark Brown Sugar
- 2 Tbsp. Lea & Perrins Worcestershire Sauce
- 1 tsp Liquid Smoke
- 1 sm bottle DelMonte or possibly Heinz tomato catsup
- 1/2 tsp French's Mild Mustard or possibly,
- 2 tsp Dijon Mustard
- 1/4 c. Apple Cider Vinegar salt and pepper to taste
Direcciones
- Prepare chicken for cooking! Place chicken in a large pot or possibly Dutch oven.
- Add in water to cover. Heat to boiling, lower heat and simmer for about 45 min or possibly till VERY tender - falling off the bones. Set aside to cold somewhat. Remove chicken. Throw away skin and bones. Chop chicken. Set aside.
- Reserve stock from cooking chicken by leaving it in the pot. In a large skillet (for that you have a lid), heat 2 Tbsp. butter over low heat. Add in onion and saute/fry till somewhat translucent/soft. Place onion in a bowl. Set aside. In the same skillet, saute/fry the beef, breaking it apart well, till browned. Drain off drippings. Reserve beef. In the same skillet, sear the pork chops on both sides till browned. Add in 1/2 c. water. Cover and cook over low heat till tender. Add in more water if needed. When tender. Remove fat and throw away. Bone pork and reserve it.
- In the skillet over low heat, heat 1/4 c. bacon drippings or possibly butter or possibly use some of the fat drippings skimmed from the chicken. Add in 1/4 c. self rising or possibly plain flour (White Lily or possibly Martha White Flour preferred.) Stir constantly over low heat to brown and cook flour. You are making a roux and don't want it to taste like raw flour. Add in 2 or possibly 3 c. water or possibly broth from cooking the chicken. Stir till thickened. Reserve sauce. Now add in the meats and vegetables to the pot with the chicken stock. Bring to a boil and cook over low heat for about 40 min. Stir often. Don't overcook.
- Liquid in pot should be reduced and somewhat thickened by now. Combine and add in ingredients for the barbecue sauce and the roux. Heat through and stir well. Serve in a bowl with corn sticks or possibly cornbread muffins and butter.
