"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chicken Brunswick Stew Recipe

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This recipe for Chicken Brunswick Stew, by , is from Our Family Recipes, 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!



1 (2 1/2 lb) Fryer Chicken
1 (28 oz) Can of Crushed Tomatoes
1 (16 oz) Can Creamed Corn
1 C. Ketchup
1/2 C. BBQ Sauce
1 T. Liquid Smoke
1 Onion Chopped
1 T. Vinegar
1 T. Worcestershire Sauce
Dash of Celery Sauce

In a large pot, place the chicken and enough water to cover the chicken
and bring to a boil. Cook chicken until meat falls off the bone.
remove chicken from pot. You will want to keep at least 2 cups of chicken

Debone chicken and chop/shred meat. In a separate pot, mix chicken and
remaining ingredients. Simmer slowly for 30 minutes, stirring often. Add stock
as needed if stew gets to thick. Depends on how you like it.

I have doubled this recipe.

You can serve this over rice. We just usually eat it without though.

Personal Notes:
Personal Notes:
Awesome winter recipe!




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