Preparation:
Discard chicken livers and gizzards. Simmer fryers in 4 quarts of water until tender. Remove chicken. Let water cool, then place pot in refrigerator overnight. Remove congealed fat from top and discard. Remove bones from chicken and discard. Cut chicken into bite-sized pieces and return to broth. Drain corn, lima beans, and okra, and add. Brown pork in sauce pan and drain grease.
Add pork, vinegar, and butter to broth. Salt and pepper to taste. Simmer 3 to 4 hours. Stir in bread crumbs to thicken.
This recipe serves about 10. Corn muffins make a nice accompaniment. |
