2 whole chickens (I’ve used roasted chickens from the grocery!)
1 pound ground round
1 pound ground pork or turkey
2 cans tiny butter beans, drained
2 cans white shoe peg corn and liquid
2 cans chopped tomatoes
1 large bottle Heinz ketchup
1 tablespoon butter
Sugar to taste
If
using fresh whole chickens, cover chickens with plenty of water and
cook thoroughly. Drain and reserve water. (I usually strain through
sieve to get little pieces and other weird looking stuff out of broth.)
When chicken is cool enough, remove meat from bone and reserve to add
later. If using prepared roasted chicken from the grocery, remove
chicken from bone, shred and reserve to add later.
Brown
ground beef, pork and/or turkey and drain excess fat. Add cooked meats,
cooked chicken, cans of vegetables, including liquid from corn, and
drained butter beans; heat to simmering. Skim off foam. Add ketchup
and keep simmering. Add the butter and a little sugar to taste. Simmer
on low for a few hours until thickened. Serves lots or freezes well in
sealed airtight containers. Reheat in microwave or over low heat on
stove, so it doesn’t burn on the bottom of the pot. This makes a huge
pot of stew, which can be served with cornbread, or as a side dish with
North Carolina barbecue, fried chicken, slaw, potato salad and
hushpuppies!
