Lynn Hammond is a lifesaver. Had it not been for her web of contacts throughout the chicken stew community, I would be dead meat about now. But perhaps I should explain.
If you’ve lived around these parts for longer than a year or so, it can’t have escaped your notice there are certain culinary delicacies peculiar to our little corner of north Georgia, but it is our own concoction of Chicken Stew that puts us on the map.
First, you gotta have chickens — lots of chickens – and they need to be cooked, boned and de-gizzarded.
In other words, you just want the meat. Grind up the meat and start adding tomatoes, tomato sauce, and corn. Now the fun starts.
Pour the chicken, tomatoes, sauce, and corn into black iron pots and cook over an open fire all night. Add salt and pepper to taste. Then you can kick in other spices to make that batch your own. After an all-night cooking with a few friends, one of whom brought some rum pound cake without the cake, and you’ve got one jam-up pot of chicken stew.