Photo: Chicken Brunswick Stew Recipe
Ingredients
- 1 (2 1/2-pound) fryer chicken
- Water
- 1 (28-ounce) can crushed tomatoes, sweetened with 1/3 cup sugar
- 1 (16-ounce) can creamed corn
- 1 cup ketchup
- 1/2 cup barbecue sauce
- 1 tablespoon liquid smoke, available in grocery store
- 1 onion, chopped
- 1 tablespoon vinegar
- 1 tablespoon Worcestershire sauce
- Salt and pepper
- Celery salt
- Cooked rice, as accompaniment
Directions
In a large pot, place the chicken and enough water to cover chicken and bring to a boil. Cook chicken until meat falls off the bone, approximately 45 minutes. Drain the chicken and reserve 2 cups of stock. Remove the skin and bones and chop meat.
In a separate pot, mix the chicken and remaining ingredients. Simmer slowly for 30 minutes, stirring often to prevent sticking. Add a little bit of the stock if the stew becomes too thick. Serve stew over steamed rice.
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By lafchef
NC
on March 23, 2013
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Actually, I liked the recipe.For me, the sweet combination of chicken, and barbeque/ tomato base with hint of sugar provides a lovely stew. I have a weak spot for a beautiful ham. I added 2 lbs, Cooking it to almost burnt edges, shredding it along with 2 lbs of cooked shredded chicken Increasing the amount of tomato by adding another 15 oz. of crushed tomatoes. Adding lightly sauteed sweet onion (three small with bag of frozen baby Limas and using frozen Picsweet cream corn (both cooked almost to done in microwave before adding them to stew mixture Perfectly shredded meat, with vegetables that still offer a little firmness with each bite (no limp wimp veggies here thanks in a slightly sweet with smoky flavor Brunswick stew. Thanks Paula!
By stts
Williamston, NC
on January 14, 2013
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This one was a miss. For real Brunswick Stew, you need to add just a little hot sauce, and lima beans. Some people use potatoes. I have used them and I have left them out. Most people in the south put pork in it. I boil a few porkchops and use them, and just a little of the broth, but not much because it will make the stew greasy. The key is vinegar, not barbecue sauce. A vinegar based barbecue sauce would work but don't add too much. Leave off the celery salt, and I've never heard of eating it over rice, but I guess you could.
By Chef #384158
on July 19, 2012
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This is not even close to right. Add small-diced potatoes, FROZEN corn and Lima beans, chicken (use leftover turkey and/or pork, or any small game you can shoot - grill if you want and BBQ it if you want. Skip the sugar, ketchup, creamed corn. I typically don't add additional BBQ sauce, but it depends on what you like. This recipe is nauseating. Way to sweet and no Lima beans or potatoes. The combination of tomatoes, corn and Lima beans is the classic combination.
This is great cooked in the crock pot or kept warm on the stove (or wood stove if winter if you think you could lose power .
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