Easy Brunswick Stew Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Bacon Slices | 3 | |
| 1 chicken (5 pounds) cut up, as for frying | ||
| Corn kernels cut from cobs of 3 large ears | ||
| Lima beans | 2 Cup (16 tbs) | |
| 3 large, ripe tomatoes, skinned and cut up | ||
| Salt | 2 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Pepper | 1 | |
| Cold water | ||
| 3 medium potatoes, peeled, cooked; and mashed | ||
Directions
Cut bacon in small pieces and try out in covered kettle.
Add chicken and cook lightly, but do not brown.
Add rest of ingredients (except potatoes) and cold water to barely cover.
Cover closely and cook slowly until chicken is tender.
Just before serving add potatoes; this serves as the only thickening.
Serve (with bones left in) in flat soup plates accompanied by hot, buttered corn pone and tall glasses of cold buttermilk.
Add chicken and cook lightly, but do not brown.
Add rest of ingredients (except potatoes) and cold water to barely cover.
Cover closely and cook slowly until chicken is tender.
Just before serving add potatoes; this serves as the only thickening.
Serve (with bones left in) in flat soup plates accompanied by hot, buttered corn pone and tall glasses of cold buttermilk.
Chef
