Brunswick Stew Recipe
I adore this Brunswick Stew recipe as it brings such positive reviews every single time I prepare it. There is not a single month when I don't serve this yummy Main Dish! This is the best recipe of Chicken I have ever made. I cant believe you just have not tried my Brunswick Stew recipe, yet.
Ingredients
1 whole chicken with excess fat removed
5 large sprigs parsley
6 black peppercorns
1 bay leaf, crumbled
4 cups low sodium chicken broth or water
1 1/2 teaspoons each ground poultry seasoning and sage
2 medium size carrots, peeled and sliced 1 inch thick
2 large stalks
2 medium size all purpose potatoes, peeled and cut into 1 inch cubes
1 can low sodium tomatoes, with their juice
1 medium size yellow onion, chopped
1 cup fresh or frozen lima beans
1 cup fresh or frozen whole kernel corn
1/2 teaspoon black pepper
Directions
Place the chicken and giblets in a 6 quart Dutch oven.
Tie the parsley, peppercorns, and bay leaf in cheesecloth and add to the pot along with the chicken broth and 1/2 teaspoon each of the poultry seasoning and sage.
Bring to a boil, then adjust the heat so that the liquid bubbles gently; cover and simmer for 1 hour or until the chicken is tender.
Transfer the chicken and giblets to a platter; skim any fat from the broth.
Add the carrots, celery, potatoes, tomatoes, onion, lima beans, and another 1/2 teaspoon each of the poultry seasoning and sage to the pot; cover and simmer for 30 minutes, stirring occasionally.
Meanwhile, remove and discard the chicken skin and bones.
Cut the meat and giblets into bite size pieces, return to the pot, and add the corn.
Simmer, covered, for 30 minutes, stirring occasionally.
Stir in the pepper and remaining poultry seasoning and sage.
Discard the cheesecloth bag.
Ladle into soup bowls and serve with Old fashioned Cornbread, and Confetti Coleslaw,
Tie the parsley, peppercorns, and bay leaf in cheesecloth and add to the pot along with the chicken broth and 1/2 teaspoon each of the poultry seasoning and sage.
Bring to a boil, then adjust the heat so that the liquid bubbles gently; cover and simmer for 1 hour or until the chicken is tender.
Transfer the chicken and giblets to a platter; skim any fat from the broth.
Add the carrots, celery, potatoes, tomatoes, onion, lima beans, and another 1/2 teaspoon each of the poultry seasoning and sage to the pot; cover and simmer for 30 minutes, stirring occasionally.
Meanwhile, remove and discard the chicken skin and bones.
Cut the meat and giblets into bite size pieces, return to the pot, and add the corn.
Simmer, covered, for 30 minutes, stirring occasionally.
Stir in the pepper and remaining poultry seasoning and sage.
Discard the cheesecloth bag.
Ladle into soup bowls and serve with Old fashioned Cornbread, and Confetti Coleslaw,
