Chowings Tavern Brunswick Stew Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1: Stewing hen, (6 lbs) or 2 broi
Each),
2 large: Onions-sliced,
2 cup: Okra, cut (optional)
4 cup: Tomatoes, peeled and crushe
2 cup: Green lima beans,
2 Med: Potatoes-1/2 inch dice,
4 cup: Corn cut from cob or 2 l6oz,
1 tbsp: Salt,
1 tsp: Black pepper, ground
1 tbsp: 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.
Source from luhu.jp
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.
Source from luhu.jp