Side Pannel
Chowing's Tavern Brunswick Stew
Chowing's Tavern Brunswick Stew
- Recipe Submitted by ADMIN on 09/26/2007
Category: United States, Main Dish, Beef
Ingredients List
- 1 Stewing hen(6 lbs) or 2 broi
- Each)
- 2 Lg Onions-sliced
- 2 c Okra; cut (optional)
- 4 c Tomatoes; peeled and crushe
- 2 c Green lima beans
- 2 Med Potatoes-1/2 inch dice
- 4 c Corn cut from cob or 2 l6oz
- 1 tb Salt
- 1 ts Black pepper; ground
- 1 tb Sugar
Directions
Cut chicken into pieces and simmer in 3 quarts of water for a thin stew, or
in 2 quarts 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, till 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.
in 2 quarts 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, till 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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