Brunswick stew

Brunswick stew is a hearty and flavorful dish that holds a cherished place in Southern cuisine, renowned for its rich history and comforting qualities.

​Traditionally associated with the states of Virginia and Georgia, this stew reflects the agricultural abundance of the region, boasting a medley of meats and vegetables that come together in a symphony of taste and texture.

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RECIPE​

Ingredients
Broth and chicken

• A YOUNG FRYER CHICKEN
  
• 1 1/2 TSP. SALT   
  
• 1/2 TSP. PEPPER
  
• 1 CHICKEN BOUILLON KNORR OR 1 TBSP. GRANULES
  
• ONION CHOPPED
  
• 2 STALKS CELERY (CUT IN HALF) 
  

Stew

• 1 LARGE ONION CHOPPED
  
• 6 POTATOES (CHOPPED SMALL)
  
• 1 KNORR CHICKEN BOUILLON OR 1 TBSP. GRANULES
  
• 1 KNORR BEEF BOUILLON OR 1 TBSP. GRANULES
  
• WORSTERSHIRE SAUCE 2-3 DASHES
  
• 1 LARGE CAN CRUSHED TOMATOES
  
• 1 CAN GREEN LIMA BEANS (DRAINED) OR FROZEN LIMAS
  
• 1/2 TSP. LIQUID SMOKE 
  
• 2 EARS OF FRESH CORN CUT OFF COBB  OR CAN OF CORN DRAINED
  
• SALT AND PEPPER TO TASTE
  
• 4 CUPS CHICKEN STOCK
  
• 1/2 CUP TOMATO KETCHUP 
  

Broth

1. Boil chicken with salt, pepper, onion, celery, and bouillon breast down on medium/low for 1 hours.  Take chicken out with two large spoons and place on a platter. (Remove chicken from bones after it cools) discard bones and fat and celery pieces from broth.  Keep broth for stew. Strain if desired. 

Stew

1. Add ingredients above to a stockpot and simmer slow all day until thick.  Serve over loaf bread.
   

Printable Recipe - Brunswick stew