Brunswick Stew Recipe
Ingredients
| Hen | 6 Pound (Disjointed) | |
| Potatoes | 8 Pound, cubed | |
| Onions | 3 Pound, diced | |
| Cream style corn | 2 Can (20 oz) (No. 2) | |
| Tomatoes | 4 Can (40 oz) (No. 2) | |
| Green lima beans | 2 Can (20 oz) (No. 2) | |
| Tomato soup | 2 Can (20 oz) | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 775 Calories from Fat 197
% Daily Value*
Total Fat 22 g33.7%
Saturated Fat 6.2 g30.9%
Trans Fat 0 g
Cholesterol 143.8 mg47.9%
Sodium 506.4 mg21.1%
Total Carbohydrates 89 g29.7%
Dietary Fiber 12.6 g50.2%
Sugars 14.2 g
Protein 58 g115.9%
Vitamin A 21% Vitamin C 153.9%
Calcium 13.6% Iron 44.7%
*Based on a 2000 Calorie diet
Directions
1)In a saucepan, add chicken and 4 quarts water and simmer until tender.
2)Remove chicken from broth and keep the broth aside.
3)Debone and dice chicken.
4)Take a saucepan, cook potatoes in water to cover until tender. Drain and mash.
5)Take a large kettle, add chicken, potatoes, onions and reserved broth.
6)Add corn, tomatoes, lima beans and soup to stew.
7)Add salt and pepper and let it simmer for 4 to 5 hours. Stir frequently.
SERVING
8)Serve the Brunswick stew hot.
Chef
