Brunswick Stew With Corn Dumplings
|White peppercorns||18 , bruised|
|Garlic||2 Clove (10 gm)|
|Dried thyme/4 fresh thyme sprigs||1⁄4 Teaspoon|
|Chicken stock/Flavorful||2 Quart|
|Stewing hen/1 whole||6 Pound, quartered, giblets removed and reserved|
|Onion||1 Large, chopped|
|Country bacon||1⁄2 Pound, chopped (Best Quality)|
|Onions||3 Medium, chopped|
|New potatoes||1 Pound, peeled and cubed (3 Medium)|
|Canned peeled tomatoes||12 Ounce, undrained (1 Can)|
|Dried baby lima beans||1 Cup (16 tbs), soaked overnight in cold water and drained|
|Tomato paste||2 Tablespoon|
|Dried red pepper||1 (Whole)|
|Freshly ground pepper||1⁄8 Teaspoon|
|Fresh okra||1 Cup (16 tbs), halved|
|Fresh corn kernels||2 Cup (32 tbs)|
|Corn dumplings||8 (Adjust Quantity As Needed)|
Combine first 6 ingredients in small piece of cheesecloth and secure with string.
Add to 8 quart pot with stock and bring to simmer over medium-high heat.
Add hen, giblets and 1 chopped onion.
Simmer covered until chicken is tender, about 1 1/2 to 2 hours.
Chill overnight if desired.
Skim fat from surface of stock.
Remove chicken; discard skin and bones and cut meat into bite-size pieces.
Cook bacon until crisp in medium skillet over medium heat.
Remove with slotted spoon to paper towel and drain well.
Add to stock.
Pour off all but 2 tablespoons fat and place skillet over high heat.
Add remaining onion and saute quickly until browned.
Add to stock along with potatoes, tomatoes, lima beans, tomato paste, red pepper, salt and pepper and stir to combine.
Cover partially and simmer until beans are tender, about 40 to 60 minutes.
Stir in reserved chicken, okra and corn.
Bring stew to simmer, then drop dumpling batter in by tablespoon.
Cover pot securely and simmer until dumplings are puffed and a toothpick inserted in center comes out clean, about 15 minutes.
Turn stew into soup tureen to serve or spoon dumplings into heated bowls and ladle stew over.