wilkes

For 3 gallons just double or triple amounts

Brunswick Stew

INGREDIENTS:
1 cup chopped onion
2 tablespoons bacon drippings
2 1/2 to 3 pounds chicken parts
salt and pepper
3 cups water
2 cans (14.5 ounces each) diced tomatoes
1/4 cup dry sherry
2 tablespoons Worcestershire sauce
1 pound fresh lima beans
1/2 cup okra
1 cup fresh or frozen corn kernels
2 tablespoons butter

PREPARATION:
In a stockpot or Dutch oven, cook chopped onion in the bacon grease. Add the chicken seasoned with salt and pepper. When chicken is browned on all sides, pour off the excess fat. Add the water, tomatoes, sherry, and Worcestershire sauce.

Cook slowly over low heat for 1/2 hour, then add the lima beans, okra, fresh or frozen corn kernels from the cob. Simmer 1 hour. Add the butter and cook 1/2 hour longer.
Serves 4 to 6.

For 3 gallons just double or triple amounts

Chicken Stew With Vegetables

INGREDIENTS:
1 roasting chicken, about 4 to 5 pounds, cut up
2 tablespoons vegetable oil
1 1/2 cups water
1/2 cup sherry or broth
2 teaspoons salt
1/2 teaspoon pepper
8 to 10 small white onions, halved
1 cup fresh or frozen green peas
1 cup sliced carrots
1/2 cup diced turnip or rutabaga
1 cup diced potatoes
1/2 cup fresh or frozen corn
1/3 cup flour mixed with 1/2 cup cool water to form a paste

PREPARATION:
Heat the oil in a Dutch oven or heavy pot. Add the chicken pieces; brown on all sides. Add water, sherry, salt and pepper. Cover and simmer for about 45 minutes.
Add onions, peas, carrots, turnip, potatoes and corn; cover and simmer for another 35 to 45 minutes.

Stir in the flour and water mixture; continue cooking until stew is thickened, about 10 minutes. Serve over rice, if desired.
Serves 6.

I need a recipe for about 3 gallons of stew.