ISO excellent Brunswick Stew
Here's how my great-grandmother always made it.
Boil one whole fryer chicken (cut into pieces). Also boil one boston butt (around 5 lbs is good). Deboneand shred the chicken and save the stock. Debone and shred the pork. Add back to the stock pot. Peel and chop 5 lbs of potatoes. Add to the stock and cook for about 10-15 minutes. Add one can of corn and one can of garden peas. I'm sure you could use frozen or fresh if you have them. Then add in one 28 oz bottle of ketchup (Heinz) and tabasco sauce, salt, and black pepper to taste. Cook until it starts to thicken.
This makes a HUGE pot full! Leftovers can be frozen for later and just warmed up on top of the stove. You can use the microwave to reheat but I prefer stove top.
* Approx. 4 lbs. Chicken Thighs
* 4-5 Slices of Bacon (cut and diced)
* 1-1/2 c. onion (diced)
* 3/4 c. green pepper (diced)
* 2-3 tbsp. fresh garlic (minced)
* 3 c. chicken stock or broth
* 4 c. chopped tomatoes
* 1-1/2 c. Dinosaur Bar-B-Que Sauce
* 3 tbsp. yellow mustard
* 2 tbsp. brown sugar
* 2 tbsp. Worchestershire Sauce
* 2 c. frozen corn
* 1-1/2 c. frozen butter beans or lima
* salt, pepper, Tabasco sauce to taste
Step 1. Fire up oven to 375º, salt & pepper chicken and roast until chicken is browned, approx. 45 minutes, set aside, retain juices.
Step 2. In pot, fry off bacon until crisp, remove from pan & add onion & green pepper, cook until softened, add garlic, cook a little more.
Step 3. Deglaze pan with chicken stock or broth, add fat skimmed juices from chicken pan
Step 4. Add roasted chicken (bone removed, skin off), tomatoes, BBQ sauce, mustard, Worchestershire & brown sugar.
Step 5. Simmer together until chicken falls apart, approx. 1 - 1 1/2 hrs.
Step 6. Add corn & lima beans, cook approx. 20-30 min. until corn & beans are soft
Step 7. Season with salt, pepper & Tabasco sauce.
This recipe is from Cookinglight.com
I had it last fall for a girls potluck, i made a double batch - recipe feeds 6 - and served it w/ my famous cornbread muffins (Jiffy mix doctored with sweetcorn niblets, fresh rosemary, grated cheese and chipotle pepper flakes) and it was gone in a flash! Sadly, I hardly had any for leftovers :)
1 cup chopped red bell pepper
3/4 cup chopped yellow onion
1/2 cup chopped celery
1 tablespoon peanut oil
1 tablespoon all-purpose flour
1 pound skinless, boneless chicken thighs, cut into 1/2-inch pieces
2 cups fat-free, less-sodium chicken broth
2 tablespoons no-salt-added tomato paste
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce (such as Tabasco)
1 (10-ounce) package frozen whole-kernel corn, thawed
1 (10-ounce) package frozen baby lima beans, thawed
6 (1-ounce) slices Italian bread, toasted
2 garlic cloves, halved
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add bell pepper, onion, and celery to pan; cook 5 minutes, stirring occasionally. Add oil to pan. Combine flour and chicken in a medium bowl, tossing to coat. Add chicken to pan; cook 2 minutes or until lightly browned. Gradually stir in broth; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Add tomato paste and next 5 ingredients (through lima beans) to pan. Cover, reduce heat, and simmer 30 minutes.
Rub bread slices with cut sides of garlic; discard garlic. Serve bread with stew.
This is a squirrel stew, and doesn't really taste right made with chicken or farmed rabbit. The slight gaminess of the squirrel gives the traditional dish its character. See if you can find a hunter.
For each squirrel (cut into pieces), you'll need:
2 slices bacon
flour for dredging
salt and pepper
1 onion, diced
1/2 cup water
1/2 red bell pepper, diced
3/4 cup cooked lima beans
1 cup corn kernels
2 okra pods, bottoms trimmed
a dash of Wrocestershire
Cook the bacon in a Dutch oven. When crisp, drain and crumble. Season the flour with salt and pepper. Dredge the squirrel in the flour and brown in the bacon fat.
Remove the meat and brown the onions, adding a little vegetable oil if the pot is too dry. Fry the onions until they start to brown. Add the water and deglaze the pan, scraping up any brown bits.
Add tomatoes, pepper, and thyme. Cover pot, reduce heat, and simmer fo 1 hours, stirring a few times.
Add remaining ingredients and simmer another 1 1/2 hours. I like to thicken the broth a little with some roux.
Stew made from 1 squirrel will serve 2-3.