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"Buck's" Brunswick Stew Recipe

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This recipe for "Buck's" Brunswick Stew is from The Carreras Friends and Family Cookbook , 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:  
1- Large Hen (at least 4 lbs.)
2- Large Garlic Cloves crushed (in water for chicken cooking)
4- Chicken Bullion Cubes (in water for cooking chicken)
1- 28oz. can Tomato Puree
1- Medium Head Cabbage (sliced)
1-1/2 lbs. Bacon ( fried and crumbled)
5- Large Onions (medium diced)
4- Carrots (sliced)
4-15oz. cans Small Lima Beans
4-15oz. cans Cream Style Corn
4- Large Baking Potato's (diced)
1-16oz. Bottle Ketchup
1/2 cup sugar
2-Tbsp. Worcestershire Sauce
3-Tbsp. Freshly Chopped Parsley
3-15oz. cans White Shoe Peg Corn
1-15oz. can Yellow Corn
1-15oz. can French Style Green Beans
Directions:
Directions:
Cover chicken with water and add chicken and bullion. Salt and pepper to your liking. Boil until you can take chicken from the pot and pull meat off of the bone. Save broth for the stew. Dip about 1/3 of the broth from the pot and save to be added as needed later. Fat can be skimmed from the broth if cooled in the refrigerator for a while.

Add chicken and cabbage(sliced into at least 8 to 20 wedges) to pot and cook on medium heat until cabbage cooks down. Add all other ingredients and more broth as needed and simmer over medium- low heat with frequent stirring. Salt and pepper to taste. May take 6 hours to cook and thicken. Potato flakes may be added to make stew thicker. Generally, the potato's already added will thicken the stew as it cooks.
Number Of Servings:
Number Of Servings:
approx. 15
Preparation Time:
Preparation Time:
6 hours
Personal Notes:
Personal Notes:
Recipe is from my Grandfather, "Buck," from Roanoke Rapids, N.C. with whom I spent many wonderful hours as a boy. Always enjoyed spending summers with him and having good times at Myrtle Beach.

 

 

 

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