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Chicken Brunswick Stew Recipe

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This recipe for Chicken Brunswick Stew, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy and Sarah Hollister
Added: Thursday, October 2, 2008


2 1/2 lb. fryer chicken
28 oz. crushed tomatoes, sweetened with 1/3 c. sugar
1 T. liquid smoke, available in grocery store
16 oz. can creamed corn
1 c. ketchup
1/2 c. barbecue sauce
1 onion, chopped
1 T. vinegar
1 T. Worcestershire sauce
salt and pepper
celery salt
cooked rice, as accompaniment

In large pot, place chicken and enough water to cover chicken; bring to boil. Cook chicken until meat falls off bone, approximately 45 minutes. Drain chicken and reserve 2 cups of stock. Remove skin and bones and chop meat.
In separate pot, mix chicken and remaining ingredients. Simmer slowly 30 minutes, stirring often to prevent sticking. Add a little bit of stock if stew becomes too thick. Serve stew over steamed rice.




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