|
What
is Brunswick Stew?
Brunswick Stew is a
perfect anytime stew but is particularly great in the fall on a
cool evening. There are different recipes but the one we'll be
using will have chicken, corn, lima beans, onion, potatoes,
tomatoes, salt/pepper and a dash of sugar. We're going to cook
this over an open fire in a copper kettle. You won't want to
miss it. Please RSVP for this event to make sure we have enough
food.
Brunswick
Stew Recipe (updated 11/01/09)
Makes
about 27 servings. If you just want about 9 servings, use 1/3
of everything (1lb chicken, 1 can corn, 3-4 cups of water
etc...)
Start
with about 3 pounds of chicken breasts - just throw them in
raw and boil them in 10 cups of water with 10 chicken bouillon
cubes.
(one
pound of chicken = 3-4 cups of water and three bouillon cubes)
Chop
an onion into small pieces . Let them boil in there with the
chicken for a while as you prepare other stuff. Add some salt
and lots of pepper with 4-5 Bay Leaves. Can add a little
sugar (I didn't). When the chicken is cooked (15-20 minutes of
boiling), pull it out and cut in small pieces and throw back in.
Add
3 cans corn--dump whole can in don't drain
Add
3 cans limas--can drain a little bit
Cut
up about 20 small canned potatoes in pieces (canned/whole) --If
you use non canned potatoes, put them in earlier with the
chicken and let them cook. There's no real set amount, just
anywhere from 5-10 peeled potatoes depending on how much you
like potatoes.
You
can also add carrot, celery, and green beans if you want. (I
don't but it's an option)
Add
3 cans of tomatoes whirred in blender. They should not be
chunky. (maybe one or two chunks should get by you) This gives
the tomato broth with a few tomato chunks here and there but not
many.
If
you don't want to add canned veggies and would rather do frozen,
you can add more liquid volume by using a can or two of V8 juice
or extra can of tomatoes.
Let
it simmer for about an hour or so and keep stirring often
particularly if you are needing to cook the potatoes. I skim off
the tomato foam on the top of the soup. Your soup will be thin.
You will need to cook it down much longer uncovered and stir it
often to make it more stew like. Just crank up the heat more and
keep stirring it over and over until it thickens.
It
will freeze well too. |
