Big Heat's Brunswick Stew

Ingredients

1 stock
2 chicken carcasses
3 bay leaves
18 gr black peppercorns
5,700 ml water
1 smoked pork jowl
4 1/2 roasting hen
525 gr smoked pork shoulder pulled
800 gr cans tomatoes
450 ml tomato sauce
525 gr okra
450 gr baby lima beans
450 gr corn
6 ribs celery
2 onions
1 green bell pepper
2 jalapenos
180 ml vinegar
65 gr all purpose flour
1/2 nuoc mam
50 gr sugar
60 ml worcestershire sauce
40 gr garlic powder
34 gr black pepper
20 gr paprika
45 ml tabasco sauce

Instructions

Place chicken carcasses, bay leaves, peppercorns, and pork jowl in 6 litre of water. Bring to a boil, reduce heat to simmer, and cook for 2 hours. Remove from heat, strain, and let cool.

Place roasting hen in a dutch oven. Add water, cover, and bake for 2 hours at 325 degrees. Remove, let cool, and pull meat into thumb sized chunks, discarding skin and fat. Reserve.

Smoke pork shoulder for 8-12 hours, or until internal temperature reaches 160 degrees. You may finish in a covered pan in the oven if time is a factor; however, it must smoke for at least 8 hours. Pull about 2 pounds into thumb sized chunks and reserve. Use the rest of the smoked pork shoulder for barbeque.

Return stock to the stove, bring to a gentle boil, and throw everything into the pot. Cook at a gentle boil for 1 hour. Reduce heat to a simmer and cook for an additional 2 to 3 hours, stirring occassionally. Remove from heat and serve immediately.