Brunswick Stew

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“Rachael's Recipe Notes: I like to serve this one in bread bowls. Delicious!”
4hrs 30mins

Ingredients Nutrition


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

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