Mary And Charlie Charles Hopkins County Stew Recipes

Steps:

• Heat 4 cups water to boiling in a 5-quart saucepan on top of stove. Add chicken or cubed beef and 1 1/2 teaspoons salt. Reduce to medium heat and simmer until meat is tender, reserving liquid. If using chicken in your recipe, remove pieces from pan and allow cooling before boning and dicing meat.
• To reserved liquid, add potatoes and onions. If necessary, add just enough water to cover the ingredients and simmer on medium heat until potatoes are tender.
• Add diced chicken or beef, black pepper, tomato sauce, diced tomatoes, remaining 1 teaspoon salt, chili powder, and paprika and bring to a boil.
• Add cans of whole kernel and cream-style corn while stirring stew on high heat to prevent scorching.
• Reduce heat to a simmer. If necessary, add water to bring stew to desired consistency. Cover and simmer over medium heat for 15 minutes, stirring as needed.
• Other ingredients may be added to suit individual taste. Serve with saltine 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:

• 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.