Hopkins County Stew Recipes

Steps:

• Assuming you don't have a huge iron pot, use a Dutch oven or heavy stockpot for cooking the stew. Place the chicken in a pot with the stock and salt.
• Over medium heat, simmer the chicken until it is tender and cooked through, about 15 to 20 minutes. With a slotted spoon, remove the chicken, and set it aside until it is cool enough to handle.
• Bring the stock to a simmer, and add the potatoes and onion. Simmer until the potatoes are cooked through, about 15 minutes.
• In the meantime, skin, bone, and shred or dice the chicken. Return it to the pot, along with the tomatoes, tomato sauce, chili powder, paprika, and pepper. Bring the mixture to a simmer again. Add both types of corn and the butter.
• Cover the pot and continue simmering the stew for at least 30 minutes, until it is quite thick. Stir the stew up from the bottom frequently to prevent scorching, and add a little water if it starts to get dry. Don't let it boil - that would toughen the chicken. Continue to cook very low heat for a couple of hours.
• This stew is tasty with cornbread. In Hopkins County, though, it's usually served with fistful of crackers, slices of cheese, and plenty of pickles.

Steps:

• Cook chicken until tender in a 10-gallon (or larger) cast iron pot outdoors, over a hardwood fire. Use just enough water to cover the chicken as it simmers. When chicken is tender, remove it from pot and reserve broth. There should be about 4 gallons left after chicken is finished cooking. Bone, skin and dice chicken into bite-sized pieces.
• Place diced chicken, cream-style corn, tomatoes, vegetable juice, tomato juice, potatoes, onions, chili powder, and seasoning salt into the pot of reserved broth and heat over open fire stirring frequently to prevent scorching until potatoes are tender. Add sugar, then season with salt and pepper, to taste. Continue to simmer stew over fire pit until serving time.
• Transfer to individual bowls and melt a small amount of butter into stew just before serving. Serve with crackers or cornbread, cheddar cheese and dill pickles.

Steps:

• Preheat oven to 350 degrees F. Cook whole chickens with skin intact in a roaster pans filled with a gallon of water per 2 chickens. Sprinkle each chicken with seasoning salt, pepper, poultry seasoning and top with sliced or chopped onions. Add 6 chicken bouillon cubes to each pan. Reserve all broth to use when cooking stew.
• Cook chickens for approximately an hour. Allow chickens to cool. Remove onions from chicken and transfer them into the broth. Remove skin from each chicken and discard. Bone all chickens.
• (If you plan to cook the chickens ahead of time, they can be frozen and stored in freezer bags separate from the broth. Allow 24 hours to thaw before preparing stew.)
• Stew Preparation: Heat the reserved broth to a boil in a cast iron kettle over an open fire. This will take about 30 minutes. Mix in onions and all cans of tomatoes. Continue heating for 30 additional minutes. Add diced potatoes, garlic, sugar and chili powder. Boil mixture for 1 hour. Add chickens and any additional spices or seasoning salts desired and let simmer for a few minutes. Finally, add the cans of kernel and cream-style corn just before serving as it will scorch if added too soon. Remove pot from fire when thoroughly heated.
• Serve with saltine crackers and cheddar cheese.
• A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Steps:

• Fry the bacon in a large kettle; add butter and chicken and saute' until browned.
• Add remaining ingredients, bring to a boil and simmer.
• When cooked indoors, cook for at least 4 hours, covering, stirring occasionally. After about 1 hour of cooking, Remove the chicken and bone it. Then dice the meat and return it to the kettle.
• Enough for 8 to 10 persons, depending on whether you are a thresher or a file clerk.
• For a large crowd, cook in an iron wash pot outside.