Brunswick Chicken Stew

3 oz. chicken breast

3 oz. ground chuck, cooked

12 oz. tomato juice

1/2 sm. onion or dehydrated

1 c. water

1 pkg. beef bouillon

1/2 tsp. red pepper

1/8 c. vinegar

Skin chicken and boil until tender. Broil beef until brown. Bone, chop, and blend chicken in blender. Cook tomato juice, water, and onion slowly (30 minutes). Add bouillon, pepper, meat, and vinegar. Add salt and pepper to taste. Cook very slowly in a soup pot until thick or use a crockpot.

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The Miracle Of Vinegar

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