Chicken Brunswick Stew

Chicken Brunswick Stew

1 chicken, cut up
1 quart corn
1 quart tomatoes
1 pint okra
1 pint butter beans or limas
2 onions
Salt and pepper to taste

1. Boil the chicken until very tender and falling from bones.
2. Pull the meat from the bones and cut into cubes.  Return to the water in which it was cooked.
3. Add vegetables and cook down until a thick mixture.  Cook slowly, stirring often to prevent scorching.
4. Bread crumbs may be added if needed to thicken.
5. I like to add a dash of Worcestershire sauce, but it is not part of this original recipe.

This is a quick and easy version of Brunswick Stew. For a more traditional recipe see Brunswick Stew Recipe – Liquid Barbecue

 

Brunswick Stew Recipe – Liquid Barbecue

Easy Southern Cooking/ Brunswick Stew -Soups and Stews

Brunswick Stew -Soups and Stews

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, butterbeans, 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 soupiness.
7. Add cornbread and you have a meal!  Serves 6-8.

For a quick and easy version of Brunswick stew, check out this recipe: Chicken Brunswick Stew