Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 lb Stewing hen
(or two 3 lb broilers)
2 lg Onions, sliced
2 c Okra, cut (optional)
4 c Fresh OR
2(l lb cans tomatoes)
2 c Lima beans, frozen
3 md Potatoes, diced
4 c Corn cut from cob OR
2 (cans of corn, 1 lb each)
3 ts Salt
1 t Pepper
1 tb 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 2 1/4 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 from The Williamsburg
Cookbook Typed by Dale & Gail Shipp, Columbia Md.
