Chowing's tavern brunswick stew

Yield: 8 Servings

Measure Ingredient
1 \N Stewing hen(6 lbs) or 2 broi
\N \N Each)
2 \N Lg Onions-sliced
2 cups Okra; cut (optional)
4 cups Tomatoes; peeled and crushe
2 cups Green lima beans
2 \N Med Potatoes-1/2 inch dice
4 cups Corn cut from cob or 2 l6oz
1 tablespoon Salt
1 teaspoon Black pepper; ground
1 tablespoon Sugar

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.

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