Prep 4 hrs
Cook 0 mins
Brunswick Stew, named after the city of Brunswick, Georgia, is a thick stew usually containing chicken and lima beans or okra. I remember my grandmother serving Brunswick stew when I was a child. This version comes from Rachel, my MIL. A note from her says that she uses about five chicken breasts instead of a whole chicken. The amount of chicken broth is unspecified; I estimated the amount below. I also estimated the size of the whole chicken. Time to make includes cooking the chicken.
- 1 (3 -4 lb) chicken, cooked, deboned, and cut into pieces
- 2 (14 ounce) cans tomatoes, undrained
- 1 (16 ounce) package frozen lima beans
- 1 (16 ounce) package frozen corn
- 1 1⁄2 cups ketchup
- 2 medium potatoes, cooked and mashed
- 2 onions, chopped
- 1 tablespoon Worcestershire sauce
- 1⁄4 cup margarine
- 5 -6 cups chicken broth
- black pepper
- hot sauce
- red pepper flakes
- Combine all ingredients in a large saucepan.
- Bring to a boil, reduce heat to low, and cook for 3 hours, stirring occasionally.
Very, very good base recipe. A little too ketchup-y me for. I think I would sub half of the ketchup with barbecue sauce next time. I used a rotisserie chicken- picked the meat off and threw all the skin and bones in a pot with the ends of my onions and a little celery and carrot I had in the fridge and covered with water - this way I had homemade broth ready by the time I finished prepping the rest of the ingredients. I got about 5 cups of broth but only needed about 3.5-4 cups and froze the rest. Thanks for sharing!