You are here

Brunswick Stew

Healthycooking's picture
  Whole chicken 1 , with excess fat removed
  Parsley sprigs 5 Large
  Black peppercorns 6
  Bay leaf 1 , crumbled
  Low sodium chicken broth/Water 4 Cup (64 tbs)
  Ground poultry seasoning 1 1⁄2 Teaspoon
  Ground sage 1 1⁄2 Teaspoon
  Carrots 2 Medium, peeled and sliced 1 inch thick
  Stalks 2 Large
  All purpose potatoes 2 Medium, peeled and cut into 1 inch cubes
  Low sodium tomatoes 1 Can (10 oz), with their juice
  Yellow onion 1 Medium, chopped
  Lima beans 1 Cup (16 tbs) (Use Fresh Or Frozen)
  Whole kernel corn 1 Cup (16 tbs), frozen (Use Fresh Or Frozen)
  Black pepper 1⁄2 Teaspoon

Place the chicken and giblets in a 6 quart Dutch oven.
Tie the parsley, peppercorns, and bay leaf in cheesecloth and add to the pot along with the chicken broth and 1/2 teaspoon each of the poultry seasoning and sage.
Bring to a boil, then adjust the heat so that the liquid bubbles gently; cover and simmer for 1 hour or until the chicken is tender.
Transfer the chicken and giblets to a platter; skim any fat from the broth.
Add the carrots, celery, potatoes, tomatoes, onion, lima beans, and another 1/2 teaspoon each of the poultry seasoning and sage to the pot; cover and simmer for 30 minutes, stirring occasionally.
Meanwhile, remove and discard the chicken skin and bones.
Cut the meat and giblets into bite size pieces, return to the pot, and add the corn.
Simmer, covered, for 30 minutes, stirring occasionally.
Stir in the pepper and remaining poultry seasoning and sage.
Discard the cheesecloth bag.
Ladle into soup bowls and serve with Old fashioned Cornbread, and Confetti Coleslaw,

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.1 (16 votes)


Brunswick Stew Recipe