Brunswick Chicken Beef and Pork Stew for a Crowd

This recipe I've made but cut down in size-it does freeze well. Serve with hot cornbread and honey.

• Ready In: 3 hrs
• Yields: 3 gallons

Ingredients

• 2 (4 lb)  chicken, quartered
• 8  lbs beef, chuck cut into chunks
• 8  lbs  pork butt, cut into chunks
• 4 (28 ounce) cans tomatoes with juice
• 3 (1 lb) cans corn, drained
• 5  large onions, chopped medium
• 1 (12 ounce) bottle ketchup
• 2  teaspoons cayenne pepper
•  salt
•  black pepper

Directions

1. Place cut up chickens in a large dutch oven, cover with water and cook over medium heat until done, 45 minutes to 1 hour.
2. Cool to handle, remove chicken, debone and skin, discarding both, and reserve the chicken and broth separately.
3. Grill the meats until semi charred.
4. Put the chicken, beef and pork along with the tomatoes, corn, onions and ketchup back into the dutch oven, if large enough, or into a large stock pot.
5. Add the cayenne, salt and pepper to taste, and enough of the chicken broth to make a stew-like consistency.
6. Cook over low for 2 hours to blend, stirring frequently-this tends to stick.
7. Add broth if needed.
8. This freezes well.