Brunswick Stew Recipe — Liquid Barbecue

On the coast of the Carolinas and Georgia, the favorite soup would be Oyster Stew or She-Crab Soup. Further inland the hands down winner is Brunswick Stew.

The original recipes for Brunswick Stew would have included squirrel, rabbit, and maybe possum (and would feed 250), but I don’t hunt, so….
Here is my recipe: 

Brunswick Stew- Liquid BBQ!
1 whole chicken, cut up, or mixture of meats as desired
chicken broth, meat broth or boullion
1 onion, quartered
2 ribs celery, diced
1 teaspoon salt
¼ teaspoon pepper
1 pound white shoepeg corn, frozen
10 oz frozen small lima beans
16 oz can tomatoes
2 small potatoes, cubed
1/3 cup catsup
3 Tablespoons vinegar
1 Tablespoon brown sugar
2 teaspoons Worcestershire sauce
½ teaspoon Tabasco
¼ teaspoon marjoram
2 Tablespoon butter (optional)

1. Place chicken in crockpot and add enough broth or boullion to cover .
2. Add onion, celery, salt and pepper.  Slow cook 6 hours or  until meat comes off bones easily.
3. Remove meat to cool and add corn, butter beans, tomatoes, potatoes, catsup, and vinegar.
4. Turn up to high and  cook until tender. (1-1 1/2 hour in crockpot)
5. Remove meat from bones and add to vegetables along with Worcestershire, Tabasco, marjoram and butter.  Cook  another 15-20 minutes to meld flavors (or eat right away if you’re in a hurry).
6. You can add more or less broth as desired to get the desired consistency.
7. Add cornbread and you have a meal!  Serves 6-8

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