Big Heat's Brunswick Stew

Directions

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 325℉ (160℃).

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

Reserve.

Smoke pork shoulder for 8 to 12 hours, or until internal temperature reaches 160 degrees.

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 occassionally.

Remove from heat and serve immediately.