Brunswick Stew for a Crowd

READY IN: 3hrs
YIELD: 12 quarts




  • Put a 14-quart cast iron pot on outdoor gas flame (be sure it is secure and won't tip over and that children are kept away).
  • Put in about 1 gallon of water, whole chicken (discard giblets) and bay leaves and bring to a boil.
  • Let boil 30 minutes or until the chicken is done.
  • When the chicken is done, remove it from the pot, leaving the broth boiling, and set it aside to cool.
  • Add all vegetables and barbecued pork to the chicken broth remaining in the pot.
  • Debone and shred the chicken meat and add to the pot.
  • Add enough V-8 juice to get the desired consistency.
  • Add garlic and seasonings.
  • Cook on high simmer/low boil for 1-2 hours, stirring occasionally to keep vegetables from settling to the bottom of the pot.
  • Taste before serving and add additional seasoning if necessary.