*  Exported from  MasterCook  *

              Chowing's Tavern Brunswick Stew (HBWK07A)

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Beef                             Main dish

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6       lb           Stewing hen or 2 broiling hens
  2       lg           Onions -- sliced
  2       c            Okra -- cut (optional)
  4       c            Tomatoes -- peeled and crushed
  2       c            Green lima beans
  2       md           Potatoes -- 1/2" dice
  4       c            Fresh corn -- cut from the cobs
  1       tb           Salt
  1       ts           Ground black pepper
  1       tb           Sugar

 Cut chicken into pieces and simmer in 3 qt of water for a thin
 stew, or in 2 qt for a thick stew, until meat can be easily removed
 from bones, about 2 hours; remove chicken from broth; add raw
 vegetables and simmer, uncovered, until beans and potatoes are
 tender, stirring occasionally to prevent scorching; add chicken,
 boned and diced, and the seasonings; mix well and remove from heat;
 let cool to room temperature, uncovered, then cover, refrigerate
 overnight; reheat over moderately-low heat to a slow simmer;
 DO NOT BOIL! Serve with warm biscuits or bread.

 Notes: If canned vegetables are used, drain and include juices in
 chicken cooking liquid.

 Brunswick stew benefits from long slow cooking. In some homes, it
 is a rule that the stew cannot be eaten the day it is made. The
 flavor will always improve with age.


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