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.)


★★★★★ 1 vote

Stove Top


  • 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


  1. 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.

Printable Recipe Card

About Brunswick Stew

Course/Dish: Beef Soups
Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Quick & Easy

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