Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/1564/Brunswick_Stew
Brunswick Stew
Yield: Makes about 6 quarts
Ingredients
| 2 1/2 - 3 |
lbs. |
chicken
|
|
|
| 2 |
stalks |
celery
|
|
|
| 1 |
|
small onion, whole
|
|
|
| 2 |
quarts |
tomatoes, fresh or canned
|
|
|
| 1 |
cup |
chopped onion
|
|
|
| 3 |
|
medium white potatoes, whole but peeled
|
|
|
| 1 |
quart |
green butter beans (limas), drained (if canned)
|
|
|
| 1 |
quart |
whole-kernel corn, drained (if canned)
|
|
|
| 5 |
tablespoons |
sugar
|
|
|
|
|
Salt to taste
|
|
|
|
|
Red and black pepper to taste
|
|
|
Directions:
Place chicken, celery, and whole onions in large kettle. Add quart of water. Simmer until meat is tender or begins to loosen from bones. Lift chicken from broth and let cool. Discard celery from broth. Remove meat from bones and cut into small pieces. Add tomatoes, chopped onion and whole potatoes to broth. Cook over medium heat. Remove potatoes when cooked, mash and return to broth. Add cut-up chicken, butter beans, corn and sugar. Add salt and pepper. Bring to a boil while stirring. Cover, reduce heat and simmer slowly, stirring occasionally, 3 - 5 hours, until tomatoes have cooked to pieces.
Source: Brunswick (Va.) Chamber of Commerce
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/1564/Brunswick_Stew