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| Chowing's Tavern Brunswick Stew Recipe |
Category: Beef / Entrees
Rating:
N/A
Servings: 8
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Ingredients
1 stewing hen(6 lbs) or 2 broi
1 each)
2 lg onions-sliced
2 cup okra; cut (optional)
4 cup tomatoes; peeled and crushe
2 cup green lima beans
2 med potatoes-1/2 inch dice
4 cup corn cut from cob or 2 l6oz
1 tablespoon salt
1 teaspoon black pepper; ground
1 tablespoon sugar
Cooking Directions:
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
entrees,americann,beef
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