PETSWORTH BRUNSWICK STEW

For 20-gallon Pot

40 lb. chicken thighs, deboned and skinless

3 gal. shoe-peg corn

4 gal. baby lima beans

3 gal. crushed tomatoes

3 lb. pork, ground white (fatback) meat

25 lb. potatoes

15 lb. yellow onions

8 oz. sugar

10 oz. iodized salt

1.4 oz. crushed red pepper

1.4 oz. black pepper

4 each margarine

Note: They also modify this recipe by adding squirrel and rabbit meat.

In a clean pot, put a few inches of water in the bottom and add heat. Add the chicken and white meat. Add enough water that you can stir easily. It should just cover the chicken. Stir, stir and stir. The chicken should just start to boil in about 45 minutes to an hour. Once the chicken starts to break down (after and hour and a half from start), add the peeled and diced potatoes and onions. You may have to add a little more water, but again, do not add too much as the potatoes and onions will give up some water as they break down. You just need to be able to s...