brunswick stew
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.)
prep time
cook time
method
Stove Top
yield
Ingredients
- 2 - chickens, boiled (can substitute squirrel or rabbit)
- 2 - large cans tomatoes, crushed
- 1 - can whole kernel corn (can use fresh corn)
- 2 -3 - medium potatoes, cubed
- 1 - 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
How To Make brunswick stew
-
Step 1Boil 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes