Brunswick Stew Georgia Style ( Chicken & Pork )

Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

A great accompanyment to any "Southern Barbeque" or by itself with a side of cornbread.

Ingredients Nutrition


  1. Cut celery, carrots, and onion in half; combine vegetables, chicken and next 3 ingredients in a large stockpot.
  2. Bring mixture to a boil; reduce heat and simmer 1 hour or until chicken is very tender.
  3. Bone and shred chicken.
  4. Pour broth through a wire mesh strainer into a bowl, discarding vegetables; return broth to stockpot and add remaining ingredients.
  5. Bring to a boil, reduce heat and simmer for 1 hour or desired thickness.
  6. Remove and discard bay leaf.
Most Helpful

This recipe is delicious! It tastes just like the Brunswick stew served in Georgia restaurants but better. I cut the recipe in half and used two large leg quarters instead of a whole chicken. Also, I added red and green bell peppers to the mix. I slow cooked a four pound pork roast in the oven and used half of it in the recipe. For the BBQ sauce, I used Sweet Baby. I mixed all of the ingredients together and let it simmer for an hour. It came out very thick and chunky. This recipe takes some work but well worth the end result. It is definitely a keeper!

LizDaCook November 11, 2011

There are 60+ recipes for Brunswick Stew on this recipe site. I read just about all of them. I chose this one. I was not dissapointed. This is a 5 star recipe. The only minor changes I made: used low sodium chicken broth for the water, used 2 cans (15 oz.) tomato sauce instead of canned tomatoes, added four roasted garlic cloves to the mirepoix. I used prepackaged barbequed pulled pork and also cooked chicken the day before and removed fat from chicken broth. The only change I would do next time, and there will be a next time, is add the chicken and pork at the finish. Excellent and the best Brunswick Stew recipe on the web. I know I read them all! My husband says; he is sending me and this recipe to Ga. for the next Brunswick Stew cook off and it will be a winner.

novachic October 17, 2009

I moved from Georgia to Texas in 2006 and I had a sudden craving for some rib sticking roots food. I found this recipe and it is worth the time and money. It is amazing! It has substance and volume. It's enough where when your done crumbling your cornbread in it for few days, you still can ration it out in quart size freezer bags to heat up later months down the road. I wouldn't change a thing about the recipe. It's truly represents the deep south culinary culture.

Barry T. October 17, 2015