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  Recipe Home » Poultry » Brunswick Stew #4
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  Brunswick Stew #4
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 258
Ingredients:
6 lb Stewing hen
(or two 3 lb broilers)
2 large Onions, sliced
2 cup Okra, cut (optional)
4 cup Fresh OR
2(l lb cans tomatoes)
2 cup Lima beans, frozen
3 medium Potatoes, diced
4 cup Corn cut from cob OR
2 (cans of corn, 1 lb each)
3 tsp Salt
1 tsp Pepper
1 tbsp Sugar
Instructions:
Cut chicken in pieces and simmer in 3 quarts of water for a THIN
stew, or 2 quarts of water for a THICK stew, until meat can easily be
removed from the bones, about 2 1/4 hours. Remove chicken and let
cool.

Add the vegetables to the broth and simmer uncovered until the beans
and potatoes are tender. Stir occasionally to prevent scorching. Add
the chicken deboned and diced, or in sections. Add the seasonings.

NOTE: If canned vegetables are used, include their juices and reduce
water to 2 quarts for a thin stew, and 1 quart for a thick stew.

ALSO NOTE: Brunswick Stew is one of those delectable things that
benefit from long, slow cooking. It is a rule in some homes never
to eat Brunswick Stew the same day it is made, because its flavor
improves if it is left to stand overnight and is reheated the next
day.

Recipe from Chowning's Tavern in Old Town Williamsburg, Va. Taken
from The Williamsburg Cookbook Typed by Dale & Gail Shipp, Columbia
Md.
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