brunswick stew with corn dumplings

Categories
Soup/stew
Chicken
Yield
1 servings
MeasureIngredient
18 eaches White peppercorns, bruised
2 eaches Cloves garlic
3 eaches Sprigs parsley
2 eaches Qts chicken stock
1 large Onion ++ chopped
3 eaches Onions ++ chopped
  1 lb.12-oz. can peeled tomatoes 1 cup dried baby lima beans soaked
6 eaches Whole cloves
2 eaches Bay leaves
¼ teaspoon Dried thyme
5 eaches To 6 lb stewing hen - quartered
½ pounds Bacon ++ chopped
3 eaches New potatoes ++ cubed
2 tablespoons Tomato paste
1 teaspoon Salt
1 cup Fresh okra, halved
  Corn Dumplings
1 cup Flour
2 teaspoons Baking powder
  Generous pinch sugar
⅓ cup Corn kernels
1 each Whole dried red pepper
⅛ teaspoon Freshly ground pepper
2 cups Fresh corn kernels
1 tablespoon Yellow cornmeal
½ teaspoon Salt
1 tablespoon Butter ++ chilled
⅔ cup Cold milk

INGREDIENTS

DIRECTIONS

BRUNSWICK STEW

Combine first 6 ingredients in small piece of cheesecloth and secure with a string. Add to an 8-quart pot with the stock and bring to a simmer over medium-high heat. Add hen, giblets, and1 chopped onion.

Simmer, covered, until the chicken is tender, about 11/2 to 2 hours.

Chill overnight if desired. Skim fat from surface of stock. Remove chicken; discard skin and bones and cut meat into bite-size pieces.

Set aside. Cook bacon until crisp in medium skillet over medium heat.

Remove with slotted spoon to paper towel and drain well. Add to stock. Pour off all but 2 T. fat and place skillet over high heat.

Add remaining onion and saute quickly until browned. Add to stock along with potatoes, tomatoes, lima beans, tomato paste, red pepper, salt, and pepper, and stir to combine. Cover partially and simmer until beans are tender, about 40-60 minutes. (Stew can be prepared several days ahead to this point and refrigerated.) Stir in reserved chicken, okra, and corn. Bring stew to simmer, then drop dumpling batter in by tablespoonfuls. Cover pot securely and simmer until dumplings are puffed and a toothpick inserted in center comes out clean, about15 minutes. Turn into soup tureen to serve or spoon dumplings into heated bowls and ladle soup over. Corn Dumplings: Combine flour, cornmeal, baking powder, salt, and sugar in medium bowl and mix well. Cut in butter using a pastry blender or two knives until mixture resembles coarse meal. Stir in corn using fork, then add milk and stir just until moistened; _do not overmix_. Add to stew and cook as directed.

Submitted By EARL SHELSBY On 10-16-94

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