Brunswick Stew

"Rachael's Recipe Notes: I like to serve this one in bread bowls. Delicious!"
 
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Ready In:
4hrs 30mins
Ingredients:
12
Serves:
4-6
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ingredients

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directions

  • Clean chicken, remove insides (gizzards); place in a large kettle.
  • Add water and celery, cover and bring to a boil.
  • Reduce heat and simmer, uncovered, on medium heat, about 1-2 hours, until just tender.
  • Remove the bird from the broth and cool.
  • Strain broth and skim off the fat.
  • Rinse the kettle, pour in the broth, add the sugar and all the vegetables except the corn and green pepper.
  • Cover; bring to a boil.
  • Reduce heat and simmer, covered, on medium-low heat, about 1 hour.
  • Meanwhile, skin the chicken and shred the meat.
  • Return the chicken to the kettle and add the remaining ingredients, cover and simmer 40-45 minutes, stirring occasionally.
  • Taste for salt and add more if needed.
  • Serve hot in soup bowls.

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Reviews

  1. I love Brunswick Stew and it is getting to be the time of the year when I really look forward to it. This will be a recipe that I will make on more than one occasion for sure.
     
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RECIPE SUBMITTED BY

I live and work in Western NY with my husband and kids. I work part-time. I love all cookbooks, no particular favorites. I love to cook, collect recipes and cookbooks, trade recipes, read, listen to music, watch movies, spend time with my family. If I won the lottery, I'd spend the rest of my life in Italy cooking, cooking, cooking, and more cooking.
 
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