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Brunswick Stew - For a Small Crowd or Canning Recipe

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This recipe for Brunswick Stew - For a Small Crowd or Canning is from Grandma Maynard's Favorite 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!
Category:
Category:
Ingredients:  
Ingredients:  
Chicken stock
16lbs. whole chicken and thighs
13.75 lbs. potatoes, peeled and diced
1/2 lbs. carrots sliced
3 lbs. onions chopped
4 ½ lbs. green baby lima beans
1 gal. tomatoes, canned
1 gal. whole corn, canned
¾ tsp crushed red pepper
1 tablespoon black pepper
4.5 tablespoons salt
2 1/4 tablespoons garlic
1/2 gal. ketchup
7 1/2 oz. Worcestershire sauce
3/4 cups lemon juice
3/4 cups white vinegar
1 tablespoon original Tony Chachere’s seasoning
1 tablespoon sugar
Directions:
Directions:
Boil chicken, reserve broth. Prepare vegetables (wash, peel, chop, dice, etc.).

In large 10-gallon pot or kettle add about 3 large pots of chicken broth. Reserve remaining broth, use if stew is too thick add a small amount, otherwise can or freeze the chicken broth for another use.

Add boiled chicken, fresh vegetables, and canned vegetables. Cook over medium heat, stirring continuously, until vegetables are tender crisp. Add seasoning and continue to cook until vegetables are almost done.

Place stew into canning jars and pressure cook for 1 hour and 15 minutes for quarts.
Personal Notes:
Personal Notes:
Note: This is a smaller ¼ recipe of "Brunswick Stew - For a Crowd"

 

 

 

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