Brunswick Stew Recipe
In my opinion to call yourself a chef one must have personal recipe of brunswick stew, just like I do. Use the freshest of chicken available to get a flavorful brunswick stew. Brunswick stew as a side dish never fails to impress. My family loves brunswick stew. So will yours!
Ingredients
1 6-pound ready-to-cook stewing chicken
3 potatoes, peeled and cubed
2 large onions, sliced
2 cups sliced okra or 1 10-ounce package frozen cut okra
2 17-ounce cans whole kernel corn, drained
1 28-ounce can tomatoes
1 10-ounce package frozen lima beans
1 tablespoon sugar
Directions
Cut up stewing chicken.
In large kettle or Dutch oven combine cut-up chicken and 6 cups water.
Bring to boiling.
Reduce heat and simmer till chicken is tender, 1 1/2 to 2 hours.
Remove chicken from broth; cool chicken and broth.
Remove meat from bones.
Cube meat; discard skin and bones.
Skim fat from broth.
Add cubed chicken to broth.
Add potatoes, sliced onions, fresh or frozen okra, corn, tomatoes, lima beans, sugar, 4 teaspoons salt, and 1/4 teaspoon pepper.
Cover and simmer till vegetables are tender and flavors are blended, about 30 minutes.
In large kettle or Dutch oven combine cut-up chicken and 6 cups water.
Bring to boiling.
Reduce heat and simmer till chicken is tender, 1 1/2 to 2 hours.
Remove chicken from broth; cool chicken and broth.
Remove meat from bones.
Cube meat; discard skin and bones.
Skim fat from broth.
Add cubed chicken to broth.
Add potatoes, sliced onions, fresh or frozen okra, corn, tomatoes, lima beans, sugar, 4 teaspoons salt, and 1/4 teaspoon pepper.
Cover and simmer till vegetables are tender and flavors are blended, about 30 minutes.
