• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Brunswick Stew #2

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 1 Whole chicken, cut up
  • 1 Onion, quartered
  • 2 Ribs of celery, diced
  • 1 ts Salt
  • 1/8 ts White pepper
  • 1/4 ts Black pepper
  • 10 oz Frozen small limabeans
  • 16 oz Frozen white shoepeg corn
  • 1 lb Canned tomatoes
  • 3 sm Potatoes, cubed
  • 1/3 c Ketchup
  • 2 tb Vinegar
  • 1 tb Brown sugar
  • 1 ts Worcestershire
  • 1/2 ts Tobasco
  • 1/4 ts Marjoram (dried)


Place chicken in Dutch oven and add enough water to cover well. Add onion,
celery, salt and pepper. Simmer until chicken comes off bones easily.
Remove chicken to cool and add corn, butterbeans, tomatoes, potatoes,
ketchup and vinegar; cook 2 hours or until tender. Remove chicken from
bones and add to vegetables along with Worcestershire, Tobasco, and

Serves 6 - 8

NOTE: Vary amount of water for thick or soupy stew. Add a cup of chicken
broth after first or second serving.

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