How To make Tavern Brunswick Stew
Ingredients
1
each
hen (6 lbs)
2
each
onions, sliced
2
cup
okra, cut (optional)
4
cup
tomatoes, peeled, crushed
2
cup
lima beans
2
each
potatoes, 1/2 inch diced
4
cup
corn, cut from cob
1
tablespoon
salt
1
teaspoon
black pepper
1
tablespoon
sugar
Directions:
Cut chicken into pieces and simmer in 3 quarts of water for a thin stew, or in 2 quarts for a thick stew, until meat can be easily removed from bones, about 2 hours. Remove chicken from broth.
Add raw vegetables and simmer, uncovered, till beans and potatoes are tender, stirring occasionally to prevent scorching. Add chicken, boned and diced, and the seasonings; mix well and remove from heat. Let cool to room temperature, uncovered, then cover, refrigerate overnight.
Reheat over moderately-low heat to a slow simmer. DO NOT BOIL! Serve with warm biscuits or bread.
Notes: If canned vegetables are used, drain and include juices in chicken cooking liquid. Brunswick stew benefits from long slow cooking. In some homes, it is a rule that the stew cannot be eaten the day it is made. The flavor will always improve with age.
How To make Tavern Brunswick Stew's Videos
Brunswick Stew - Rotisserie Chicken 3
This classic recipe is made easy using a pre-cooked rotisserie chicken and frozen vegetables. AND it freezes great, for an any-time meal.
Brunswick Stew
Rotisserie Chicken, quantity is flexible.
6 cups chicken broth
2 large onions, chopped (You might want to saute in bacon drippings.)
2 cups frozen okra, sliced
2- 14 oz can tomatoes
2 cups frozen lima beans
4 cups diced potatoes
4 cups corn (fresh, frozen, or canned)
1 tablespoon salt
1 teaspoon pepper
1 tablespoon sugar
12- 16 oz cooked bacon, crumbled (optional)
Add vegetables and bacon to broth. Cover and simmer for about 1 hour. Add chicken and seasonings. Cover and bring to boil. Special note: This will be better if left to stand for several hours and reheated. Also, this freezes well!
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Righteous Texas Chicken Hash | Diners, Drive-ins and Dives with Guy Fieri | Food Network