Anonymous Tue May 23 19:33:01 2006

***FOR THE STOCK***

2 medium chicken carcasses

3 bay leaves

2 tablespoon black peppercorns

6 quarts water

1 smoked pork jowl -- about 1 pound

3 pounds roasting hen

2 pounds smoked pork shoulder -- pulled

2 28 ounce cans whole tomatoes -- chopped

1 16 ounce can tomato sauce

2 pounds chopped okra

2 16 ounce packages baby lima beans

2 16 ounce packages yellow corn

6 ribs celery -- chopped

2 large yellow onions -- chopped

1 large green bell pepper -- chopped

2 jalapenos -- chopped

3/4 cup white vinegar

1/2 cup all purpose flour

1/2 cup nuoc nam

1/4 cup sugar

1/4 cup Worcestershire sauce

4 tablespoon garlic powder

4 tablespoon black pepper

3 tablespoon paprika

3 tablespoon Tabasco sauce

Place chicken carcasses, bay leaves, peppercorns, and pork jowl in 6 quarts of water. Bring

to a boil, reduce heat to simmer, and cook for 2 hours. Remove from heat, strain, and let

cool. Place roasting hen in a Dutch oven. Add water, cover, and bake for 2 hours at 325F.

Remove, let cool, and pull meat into thumb sized chunks, discarding skin and fat. Reserve.

Smoke pork shoulder for 8-12 hours, or until internal temperature reaches 160F. You may

finish in a covered pan in the oven if time is a factor; however, it must smoke for at least 8

hours. Pull about 2 pounds into thumb sized chunks and reserve. Use the rest of the

smoked pork shoulder for barbeque. Return stock to the stove, bring to a gentle boil, and

throw everything into the pot. Cook at a gentle boil for 1 hour. Reduce heat to a simmer and

cook for an additional 2 to 3 hours, stirring occasionally. Remove from heat and serve

immediately. Posted to the BBQ List by Carey Starzinger on Aug 10, 1996.