Recipe by johnvac52
A great accompanyment to any "Southern Barbeque" or by itself with a side of cornbread.
Top Review by novachic
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.
- 4 celery ribs
- 2 carrots
- 1 medium onion
- 1 whole chicken
- 1892.0 ml water
- 9.85 ml salt
- 4.92 ml black pepper
- 453.59 g shredded pork
- 177.44 ml barbecue sauce
- 118.29 ml ketchup
- 59.14 ml Worcestershire sauce
- 473.18 ml peeled and chopped potatoes
- 283.49 g package frozen lima beans, thawed
- 453.59 g package frozen whole kernel corn, thawed
- 453.59 g packagefrozen white shoepeg corn, thawed
- 236.59 ml mirepoix (diced Celery, Carrot and Onion sauted in butter)
- 1 bay leaf
- 793.78 g can whole tomatoes
- hot sauce
Directions See How It's Made
- Cut celery, carrots, and onion in half; combine vegetables, chicken and next 3 ingredients in a large stockpot.
- Bring mixture to a boil; reduce heat and simmer 1 hour or until chicken is very tender.
- Bone and shred chicken.
- Pour broth through a wire mesh strainer into a bowl, discarding vegetables; return broth to stockpot and add remaining ingredients.
- Bring to a boil, reduce heat and simmer for 1 hour or desired thickness.
- Remove and discard bay leaf.