Brunswick Stew

Donna Brown


This is an old, old recipe that came out of a church cookbook and I have made this for years. I definitely use the chicken, have never tried the squirrel or rabbit, but when this was made at church functions to sell, they made it in a big iron kettle outside and used wild game. (If the chicken is a large, I only use one or use several chicken breasts. If I have butter beans on hand I'll add some in at the same time I add the corn, also.)

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chickens, boiled (can substitute squirrel or rabbit)
large cans tomatoes, crushed
can whole kernel corn (can use fresh corn)
2 -3
medium potatoes, cubed
large onion, chopped
1/2 cup
tomato ketchup
hot sauce to taste
several drops Worcestershire Sauce
about a tablespoon of vinegar, actually add to your taste

Directions Step-By-Step

Boil chickens in seasoned water until tender. Reserve chicken broth. Debone chicken and return chicken to chicken broth. Add tomatoes, onion, and potatoes. Add ketchup, hot sauce, vinegar and Worcestershire. Bring to boil, reduce heat and simmer. When liquid has reduced some, add corn and continue to simmer until desired consistency.

About this Recipe

Course/Dish: Beef Soups
Other Tag: Quick & Easy