Brunswick Stew - 1

Recipe Ingredients

6 lbs	2724g / 96oz	Stewing hen
		(or two 3 lb broilers)
2		Onions - sliced (large)
2 cups	474ml	Okra - cut (optional)
4 cups	948ml	Fresh or
2 lbs	908g / 32oz	Cans tomatoes)
2 cups	320g / 11oz	Lima beans - frozen
3 cups	438g / 15oz	Potatoes - diced (medium)
4 cups	250g / 8.8oz	Corn cut from cob or
2		(cans of corn - 1 lb each)
3 teaspoons	15ml	Salt
1 teaspoon	5ml	Pepper
1 tablespoon	15ml	Sugar

Recipe Instructions

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

Source:
Betty Crocker

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