Brunswick Stew With Corn Dumplings Recipe
Ingredients
18 white peppercorns, bruised
6 whole cloves
2 garlic cloves
2 bay leaves
3 sprigs parsley
1/4 teaspoon dried thyme or 4 sprigs fresh
2 quarts flavorful chicken stock
1 5 to 6 pound stewing hen or large roaster, quartered (giblets removed and reserved)
1 large onion, chopped
1/2 pound best quality country bacon, chopped
3 medium onions, chopped
3 medium new potatoes, peeled and cubed 1 1 pound
12 ounce can peeled tomatoes, undrained
1 cup dried baby lima beans, soaked overnight in cold water and drained
2 tablespoons tomato paste
1 whole dried red pepper (optional)
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1 cup fresh okra, halved
2 cups fresh corn kernels
Corn Dumplings
Directions
Combine first 6 ingredients in small piece of cheesecloth and secure with string.
Add to 8 quart pot with stock and bring to simmer over medium-high heat.
Add hen, giblets and 1 chopped onion.
Simmer covered until chicken is tender, about 1 1/2 to 2 hours.
Chill overnight if desired.
Skim fat from surface of stock.
Remove chicken; discard skin and bones and cut meat into bite-size pieces.
Set aside.
Cook bacon until crisp in medium skillet over medium heat.
Remove with slotted spoon to paper towel and drain well.
Add to stock.
Pour off all but 2 tablespoons fat and place skillet over high heat.
Add remaining onion and saute quickly until browned.
Add to stock along with potatoes, tomatoes, lima beans, tomato paste, red pepper, salt and pepper and stir to combine.
Cover partially and simmer until beans are tender, about 40 to 60 minutes.
Stir in reserved chicken, okra and corn.
Bring stew to simmer, then drop dumpling batter in by tablespoon.
Cover pot securely and simmer until dumplings are puffed and a toothpick inserted in center comes out clean, about 15 minutes.
Turn stew into soup tureen to serve or spoon dumplings into heated bowls and ladle stew over.
Add to 8 quart pot with stock and bring to simmer over medium-high heat.
Add hen, giblets and 1 chopped onion.
Simmer covered until chicken is tender, about 1 1/2 to 2 hours.
Chill overnight if desired.
Skim fat from surface of stock.
Remove chicken; discard skin and bones and cut meat into bite-size pieces.
Set aside.
Cook bacon until crisp in medium skillet over medium heat.
Remove with slotted spoon to paper towel and drain well.
Add to stock.
Pour off all but 2 tablespoons fat and place skillet over high heat.
Add remaining onion and saute quickly until browned.
Add to stock along with potatoes, tomatoes, lima beans, tomato paste, red pepper, salt and pepper and stir to combine.
Cover partially and simmer until beans are tender, about 40 to 60 minutes.
Stir in reserved chicken, okra and corn.
Bring stew to simmer, then drop dumpling batter in by tablespoon.
Cover pot securely and simmer until dumplings are puffed and a toothpick inserted in center comes out clean, about 15 minutes.
Turn stew into soup tureen to serve or spoon dumplings into heated bowls and ladle stew over.
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