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recipe at a glance
ready in: 1-2 hrs
serves/makes:   10 gallons

recipe id: 33974
cook method: stovetop

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2 (6 to 7 lb each) whole chickens
7 pounds boiling beef
2 stalks celery, cut up
1 head cabbage, cut up
8 onions, cut up
6 packages (12 ounce size) frozen vegetables like beans, corn, peas, carrots, etc
2 cans (15 ounce size) rutabagas
2 cans (15 ounce size) lima beans
2 cans (15 ounce size) cut yellow beans
2 cans (28 ounce size) whole, peeled tomatoes crushed
salt and pepper, to taste
1 ounce dry picking spice


Boil chicken and beef in a heavy kettle until tender. Use enough water to cover. Remove meat and cut into small bite-sized chucks. Discard fat and skin.

To broth, add celery, cabbage, onions and boil until almost tender. Add remaining vegetables according to taste and desired thickness.

After vegetables have cooked a short time together add meat and simmer until meat breaks apart. Stir occasionally with a wooden paddle. Salt and pepper to taste. Put ( VERY IMPORTANT) dry pickling spice in a strong cloth bag and tie firmly with string so it won't come apart. Drop the bag into simmering bouja plunging it in and out after a shot time, tasting as you go until it tastes right.

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136 calories, 6 grams fat, 6 grams carbohydrates, 14 grams protein per cup. This recipe is low in sodium. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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