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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Brunswick Stew Recipe

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This recipe for Brunswick Stew, by , is from The Abraham/VerColen Family and Friends 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!

Contributor:  
Contributor:  
Steph Teague

Category:
Category:

Ingredients:  
Ingredients:  
1- 4 to 5 lb. chicken, disjointed
12 c. water
1 tbsp. salt
1 tsp. pepper
1 bay leaf
dash of thyme
1 cup diced onion
1 can diced tomatoes
2 cans cream-style corn
1 c. lima beans
4 potatoes, peeled and cubed

Directions:
Directions:
Place chicken in deep kettle. (aka large stock pot). Add water, seasonings, and onion. Cover and simmer (don't boil) till tender, about 3 hours.

Remove chicken from broth; take meat from bones and discard bones, break meat into bite-size pieces. Return chicken to broth, add vegetables (last 4 ingredients) and simmer uncovered 1 hour (or longer if you want). Salt and pepper to taste.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
5 to 6 hours
Personal Notes:
Personal Notes:
This is a really old recipe and I had to make a few altitude modifications... I think my mom (Brenda Webster) carried it down from her mom, Anna House. :)

 

 

 

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