Brunswick Stew Georgia Style ( Chicken & Pork )

Name: Brunswick Stew Georgia Style ( Chicken & Pork )
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 3 1/2 Quarts
Ingredients: 4 celery ribs; 2 carrots; 1 medium onion; 1 whole chicken; 1892.0 ml water; 9.85 ml salt; 4.92 ml black pepper; 453.59 g shredded pork; 177.44 ml barbecue sauce; 118.29 ml ketchup; 59.14 ml Worcestershire sauce; 473.18 ml peeled and chopped potatoes; 283.49 g package frozen lima beans, thawed; 453.59 g package frozen whole kernel corn, thawed; 453.59 g package frozen white shoepeg corn, thawed; 236.59 ml mirepoix (diced Celery, Carrot and Onion sauted in butter); 1 bay leaf; 793.78 g can whole tomatoes; hot sauce

Community Pick

Submitted by johnvac52

"A great accompanyment to any "Southern Barbeque" or by itself with a side of cornbread."

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photo by carltonmcarlton

Ready In:: 2hrs 20mins
Ingredients:: 19
Yields:: 3 1/2 Quarts

ingredients

4 celery ribs
2 carrots
1 medium onion
1 whole chicken
1892.0 ml water
9.85 ml salt
4.92 ml black pepper
453.59 g shredded pork
177.44 ml barbecue sauce
118.29 ml ketchup
59.14 ml Worcestershire sauce
473.18 ml peeled and chopped potatoes
283.49 g package frozen lima beans, thawed
453.59 g package frozen whole kernel corn, thawed
453.59 g package frozen white shoepeg corn, thawed
236.59 ml mirepoix (diced Celery, Carrot and Onion sauted in butter)
1 bay leaf
793.78 g can whole tomatoes
hot sauce

directions

Cut celery, carrots, and onion in half; combine vegetables, chicken and next 3 ingredients in a large stockpot.
Bring mixture to a boil; reduce heat and simmer 1 hour or until chicken is very tender.
Bone and shred chicken.
Pour broth through a wire mesh strainer into a bowl, discarding vegetables; return broth to stockpot and add remaining ingredients.
Bring to a boil, reduce heat and simmer for 1 hour or desired thickness.
Remove and discard bay leaf.

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Reviews

There are 60+ recipes for Brunswick Stew on this recipe site. I read just about all of them. I chose this one. I was not dissapointed. This is a 5 star recipe. The only minor changes I made: used low sodium chicken broth for the water, used 2 cans (15 oz.) tomato sauce instead of canned tomatoes, added four roasted garlic cloves to the mirepoix. I used prepackaged barbequed pulled pork and also cooked chicken the day before and removed fat from chicken broth. The only change I would do next time, and there will be a next time, is add the chicken and pork at the finish. Excellent and the best Brunswick Stew recipe on the web. I know I read them all! My husband says; he is sending me and this recipe to Ga. for the next Brunswick Stew cook off and it will be a winner.

novachic
This recipe is delicious! It tastes just like the Brunswick stew served in Georgia restaurants but better. I cut the recipe in half and used two large leg quarters instead of a whole chicken. Also, I added red and green bell peppers to the mix. I slow cooked a four pound pork roast in the oven and used half of it in the recipe. For the BBQ sauce, I used Sweet Baby. I mixed all of the ingredients together and let it simmer for an hour. It came out very thick and chunky. This recipe takes some work but well worth the end result. It is definitely a keeper!

LizDaCook
I moved from Georgia to Texas in 2006 and I had a sudden craving for some rib sticking roots food. I found this recipe and it is worth the time and money. It is amazing! It has substance and volume. It's enough where when your done crumbling your cornbread in it for few days, you still can ration it out in quart size freezer bags to heat up later months down the road. I wouldn't change a thing about the recipe. It's truly represents the deep south culinary culture.

Barry T.
Where is the rest of this recipe. There are only directions to make the stock.

rkane57
New have seen Brunswick Stew with onions and celery. It seems everyone wants to put mirepoix in everytHong but it does not belong in Brunswick Stew. And I live in Georgia. My Grandmother was Irish and Cherokee. Never have I seen Brunswick Stew like this. Leave put the mirepoix and it's eatable. Wouldn't make again. Just not my Brunswick stew.

Joli7343

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Tweaks

Added some cabernet instead of the hot sauce because kids were eating it too. And added hot sauce in the bowl.

Nate B.
There are 60+ recipes for Brunswick Stew on this recipe site. I read just about all of them. I chose this one. I was not dissapointed. This is a 5 star recipe. The only minor changes I made: used low sodium chicken broth for the water, used 2 cans (15 oz.) tomato sauce instead of canned tomatoes, added four roasted garlic cloves to the mirepoix. I used prepackaged barbequed pulled pork and also cooked chicken the day before and removed fat from chicken broth. The only change I would do next time, and there will be a next time, is add the chicken and pork at the finish. Excellent and the best Brunswick Stew recipe on the web. I know I read them all! My husband says; he is sending me and this recipe to Ga. for the next Brunswick Stew cook off and it will be a winner.

novachic
Wow! Very much like the Brunswick stew I remember from the Hickory House in Atlanta. I used packaged barbequed pork (don't remember the brand) and did not add the mirepoix or the hot sauce. Next time I would substitute crushed tomatoes for the whole tomatoes. I cooked the chicken one day and then put it in the fridge so I could remove the fat from the broth the next day.

Jewelea