Brunswick Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 broiler or fryer chicken
2 ribs celery, cut in 1" pieces
1 small onion, quartered
7 cups water, divided use
2 - 10 oz. pkgs. frozen baby lima beans
1 cup onion, chopped
2 - 32 oz. cans tomatoes
3 medium potatoes, diced
1 tbsp. salt
1 1/2 tsp. black pepper
1/2 tsp. red pepper
10 saltine crackers, crumbled
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Directions: |
Directions:Combine chicken, celery, onion and 5 cups water in a large Dutch oven or stock pot and bring to a boil. Cover and simmer 1 hour. Remove ingredients and reserve broth in pot.
Skin, bone and chop chicken meat. Add chopped chicken and remaining ingredients, except crackers, to broth; bring to a boil. Reduce heat and simmer, uncovered, for about 4 hours, stirring occasionally. Add remaining cups of water as needed. Add cracker crumbs and cook an additional 15 minutes. |
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Number Of
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Number Of
Servings:3-1/2 qts. |
Personal
Notes: |
Personal
Notes: As a little girl, my mother Pearlie and aunt Ollie, would take me on their road trip to Beaumont to do a little clothes shopping (back then, Orange was such small town with not much to choose from in the way of clothes). We would go early in the morning and end our day at a beautiful little country inn for lunch on the way back home. It was such a glorious way to end an already great day (what girl doesn't love shopping!) because I so looked forward to the inn's Brunswick Stew. I was fascinated by Brunswick Stew. I had never heard of it before coming to the little country inn and I ordered it every time we visited. I tried so hard to finish that big bowl of stew and never could. As an adult wanting to bring back those memories, I found this recipe in an old cookbook and used it throughout the years.
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