Brunswick Stew Recipe
Ingredients
| Stewing chicken - 1 (4 to 5 pound) | ||
| Salt | 3 Teaspoon | |
| Celery salt | 1 Teaspoon | |
| Bay leaf | 1 | |
| Chopped instant onions - 1/2 cup | ||
| Bell pepper flakes - 1 tablespoon | ||
| Butter | 1/4 Cup (16 tbs) | |
| Tomatoes | 2 Cup (16 tbs) | |
| Parsley flakes | 1 Tablespoon | |
| Red cayenne pepper | 1/2 Teaspoon | |
| Ginger | 1/8 Teaspoon | |
| Cumin | 1/8 Teaspoon | |
| Lemon peel | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Season-All - 1 tablespoon | ||
| Worcestershire sauce | 1 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Whole kernel corn | 1 Can (10oz) | |
| Lima beans | 2 Cup (16 tbs) | |
| Flour | 1/3 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
Directions
MAKING
1) In a large kettle, place the stewing chicken and cover with water.
2) Add 2 teaspoons salt, celery salt and bay leaf, then simmer until the chicken is tender.
3) Remove the chicken meat from bone and cut into bite-size pieces.
4) Reserve 3 cups of the stock and keep aside.
5) In a large saucepan or Dutch oven, saute the onions and pepper flakes in butter.
6) Stir in the tomatoes, remaining salt, seasonings, sugar and the reserved stock, then simmer for 30 minutes.
7) Stir in the corn, lima beans and chicken and simmer for another 2 hours.
8) In a bowl, mix the flour and water into a smooth paste and stir into the stew.
9) Continue to cook over a low heat, until the stew is thickened.
SERVING
10) Serve the Brunswick Stew, immediately on individual serving plates.
1) In a large kettle, place the stewing chicken and cover with water.
2) Add 2 teaspoons salt, celery salt and bay leaf, then simmer until the chicken is tender.
3) Remove the chicken meat from bone and cut into bite-size pieces.
4) Reserve 3 cups of the stock and keep aside.
5) In a large saucepan or Dutch oven, saute the onions and pepper flakes in butter.
6) Stir in the tomatoes, remaining salt, seasonings, sugar and the reserved stock, then simmer for 30 minutes.
7) Stir in the corn, lima beans and chicken and simmer for another 2 hours.
8) In a bowl, mix the flour and water into a smooth paste and stir into the stew.
9) Continue to cook over a low heat, until the stew is thickened.
SERVING
10) Serve the Brunswick Stew, immediately on individual serving plates.
Chef
