Recipe 4 All: Brunswick Stew I Recipe — Every recipe in the World on this site.

Recipe 4 All: Brunswick Stew I Recipe

Brunswick Stew I

Yield: 8 servings
6lb Stewing hen
(or two 3 lb broilers)
2lg Onions, sliced
2cups Okra, cut (optional)
4cups Fresh OR
  2(l lb cans tomatoes)
2cups Lima beans, frozen
3md Potatoes, diced
4cups Corn cut from cob OR
  2 (cans of corn, 1 lb each)
3teaspoon Salt
1teaspoon Pepper
1tablespoon Sugar

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 2¼ 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 Md.

Your Brunswick Stew I is ready. Bon appetit!

Related recipes: Chicken, Stew, Colonial

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