Brunswick Stew
- Ready In:
- 4hrs 30mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 6 lbs stewing chicken or 6 lbs roasting chickens
- 1 gallon cold water
- 2 stalks celery, tops included
- 1 tablespoon granulated sugar
- 5 medium potatoes, peeled and cut in 1/2 inch cubes
- 3 medium yellow onions, peeled and coarsely chopped
- 6 large ripe tomatoes, peeled,cored,seeded and coarsely chopped
- 2 (10 ounce) packages frozen baby lima beans (do not thaw)
- 2 (10 ounce) packages frozen whole kernel corn (do not thaw)
- 1⁄2 medium sweet green pepper, cored and cut into short,thin slivers
- 2 tablespoons salt, about
- 1⁄4 teaspoon black pepper, about
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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RECIPE SUBMITTED BY
Rachaels Kitchen Go
United States
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.