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Brunswick Stew

American.Kitchen's picture
The brunswick stew is usually a chicken and vegetables prepared with available veggies. This brunswick stew recipe is flavored with basil, parsley and bayleaf. Cooked along with beef bones, ham and squirrel meat, this brunswick stew is almost like a country fare and very filling.
Ingredients
  Chickens 6 Pound, cut in pieces (Two 3 Pound Pieces)
  Skinned tomatoes 4 Cup (64 tbs), chopped
  Shin bone of beef/Veal bone 2 Pound
  Celery with tops 2 Cup (32 tbs), chopped
  Ham bone 1 (From Baked Virginia Or Country Ham)
  Butter beans/Small green lima beans 2 Cup (32 tbs)
  Squirrel 1 , cut into pieces
  Corn 4 Cup (64 tbs)
  Water 3 Quart
  Sugar 1⁄2 Cup (8 tbs)
  Butter 1⁄2 Cup (8 tbs)
  Bay leaf 1
  Red pepper pod To Taste, crushed
  Basil 1 Teaspoon
  Coarse black pepper 1 Teaspoon
  Parsley 2 Tablespoon, chopped
  Potatoes 4 Large, pared and boiled until tender
  Onions 2 , sliced
Directions

Put chickens, beef or veal bone, ham bone, squirrel, water, sugar, bay leaf, basil, and parsley in a large soup kettle.
Cook over a low heat until meat is tender enough to fall from bones.
Remove meat from broth and cool.
To the broth add onions, tomatoes, celery, and beans.
Continue cooking slowly until beans are tender.
Stir frequently.
Remove meat from bones and cut into pieces.
Add to stew, then add corn.
Simmer for 10 minutes, then stir in butter, red pepper pod, and black pepper.
Add salt to taste.
Work potatoes through a ricer or blend in an electric blender and stir into stew.
Stir constantly for 15 minutes or until mixture is the consistency of mush.

Recipe Summary

Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Chicken

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