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Brunswick Stew Chicken and Pork Recipe

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This recipe for Brunswick Stew Chicken and Pork is from The Roney Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 celery ribs
2 carrots
1 medium onion
1 whole chicken
2 quarts water
2 tsp. salt
1 tsp. black pepper
1 lb. shredded pork
3/4 cup BBQ sauce
1/2 cup ketchup
1/4 cup Worcestershire sauce
2 cups peeled and chopped potatoes
1 (10 oz) package frozen lima beans, thawed
1 (16 oz) package frozen whole kernel corn, thawed
1 (16 oz) package frozen white shoepeg corn, thawed
1 cup mirepoix (diced celery, carrots, & onion sauteed in butter)
1 bay leaf
1 (28 oz) can whole tomatoes
Hot sauce to taste
Directions:
Directions:
Cut celery, carrots, and onion in half; combine vegetables, chicken, water, salt, and black pepper in a large stockpot. Bring mixture to a boil; reduce heat and simmer 1 hour or until chicken is tender. Bone and shred chicken. Pour broth through a wire mesh strainer into a bowl, discarding vegetables; return broth to stockpot and add all remaining ingredients except hot sauce. Bring to a boil, reduce heat, and simmer for 1 hour or until desired thickness. Remove and discard bay leaf before serving!

 

 

 

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