Syrup and Biscuits

Right Smart (Recipe: Old Fashioned Brunswick Stew)

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13 inches across and 9 inches high. When the stew was all done, I had the pot filled about 3/4 full I don’t know how many gallons it made, but it was a bunch. You can feed lots of folks and still have some leftover to freeze. This stew freezes exceptionally well. That’s smart, too!
1 whole 4 to
5 pound chicken
4 to 5 pound) bone-in Boston butt pork roast, cut in large pieces
5 onions, divided
1 bay leaf
2 pounds potatoes, peeled and cubed
2 pounds whole kernel corn (I prefer Silver Queen)
2 pounds tiny green limas, shelled (we call these butterbeans)
28 ounce) cans diced tomatoes and the juice (or use an equivalent amount fresh tomatoes)
2 pounds okra, sliced
32 ounces ketchup
1 tablespoon Tabasco sauce
salt and pepper to taste
4 hours or until both chicken and pork are shreddable. Remove chicken and pork and let cool. When they’ve cooled enough to handle, remove bones, skin and excess fat. Shred. Strain cooking broth and return to large pot. Add chicken and pork back to the extremely large pot.
4 onions and add to the extremely large pot. I want the meat and onions to cook all alone to give the onion flavor a chance to permeate the meat before the other ingredients were added.
30 minutes or until all the vegetables are tender. Taste and adjust for seasoning. Serve hot.