Chowing's Tavern Brunswick Stew

Title:
Chowing's Tavern Brunswick Stew

Yield:
8 Servings

Categories:
Beef,
Main
Dishes,
American




Ingredients:





     1    Stewing hen(6 lbs) or 2 broi


          Each)


     2    Lg Onions-sliced


     2 c  Okra; cut (optional)


     4 c  Tomatoes; peeled and crushe


     2 c  Green lima beans


     2    Med Potatoes-1/2  inch dice


     4 c  Corn cut from cob or 2 l6oz


     1 tb Salt


     1 ts 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.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip