Dutch Oven Chicken Stew

Ingredients:

5-7 lbs. whole chicken, cut up
5 lbs. potatoes, peeled and cut into quarters
5 lbs. carrots, peeled and cut into 1” slices
3 lbs. yellow onions, peeled and cut up
2 cans green beans
1 48 oz can tomato juice

Directions:

Use a 16” Dutch Oven. Brown chicken for 45-60 minutes. Add cut up potatoes, carrots, onions and the tomato juice. Let simmer for 45-60 minutes. Drain green beans and add to the stew. Continue cooking 30-50 minutes depending on your heat, until chicken and vegetables are done. Serves 12-14 people.

This recipe is Charlie Wilson’s. It won Third Prize at the Golden Eagle District Spring Camporee Cook Off. (We used to be part of the Golden Eagle Scout District before it was split m any years ago.)

Submitted By: Naomi White