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.
