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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Thursday, July 15, 2010


There are as many Brunswick Stew recipes as there are fish in the ocean...I have tailored them all down through the years to this one..it is highly flavorful and excellant served with my Mexican Cornbread and a slice of love.

1 (4 to 5 lb.) broiler-fryer ( that would be a dead chicken which I prefer to be at least organic)
1 1/2 tsp. salt
4 qts. water
2 1/2 lbs. small new potatoes (peeled and thick sliced)
1 good sized Vidalia onion, sliced
1 qt. canned crushed tomatoes
20oz. pkg. frozen lima beans
1 cup sliced carrot
1/3 cup sugar
1/4 cup white vinegar
2 Tbsp. Worcestershire sauce
1 tsp. dry mustard
1 1/2 Tbsp. paprika
1/2 stick butter
1 Tbsp. fresh squeezed lemon juice
2 tsp. salt
1 tsp. pepper
3/4 tsp. red pepper
2 (11oz.) cans shoepeg corn, drained

Combine chicken, salt and water in a large stockpot, bring to a boil. Cover, reduce heat, and simmer 1 hour. Remove chicken, reserving broth. Allow chicken to cool, then skin, bone, and coarsely chop meat. Set aside. Add potatoes and onion to broth; cover and cook over medium heat 20 to 25 minutes.
Add chicken, tomatoes, and next 9 ingredients to broth; cover, reduce heat, and simmer 2 to 2 1/2 hours, stirring occasionally. Add corn; cook uncovered, 15 minutes.
Yield: 6 qts.

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