SQUIRREL BRUNSWICK STEW
INGREDIENTS:
1 large stewing chicken1 lb. beef, goat, or squirrelWater2 large potatoes, diced1 large onion, diced4 cups corn4 cups lima beans1 pint canned tomatoesButter or margarineSalt, pepper, and seasonings to taste
Directions:
Stew chicken and other meat together until chicken is ready to fall from bones. Cool and shred chicken and other meat with fingers, discarding skin, bones, and fat. Put meat back in broth, skim off excess fat, and continue to simmer. Add potatoes, onion, corn, lima beans, and tomatoes. Simmer for several hours to thicken. Season to taste and serve hot. Yields 10-12 servings and can be frozen.
