Chowing's Tavern Brunswick Stew | (Hbwk07A)

* Exported from MasterCook *

CHOWING'S TAVERN BRUNSWICK STEW | (HBWK07A)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ea Stewing hen(6 lbs) or 2 broi
1 x Each)
2 ea Lg Onions-sliced
2 c Okra -- cut (optional)
4 c Tomatoes -- peeled and crushe
2 c Green lima beans
2 ea Med Potatoes-1/2 inch dice
4 c Corn cut from cob or 2 l6oz
1 tb Salt
1 t Black pepper -- ground
1 tb 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.



- - - - - - - - - - - - - - - - - -