Prep 30 mins
Cook 1 hr 15 mins
I'm a fan of Paula Deen of the Food Network--good food on the table quick. It looked on TV, but when I set out to make it myself, I wasn't sure of this list of ingredients, not being from the south myself. I had never heard of Brunswick Stew, but after trying it, I'll definitely be making it again.
- 1 (2 1/2 lb) broiler-fryer chickens
- 1 (28 ounce) can crushed tomatoes
- 1⁄3 cup sugar (or less(I didn't use any)
- 1 (16 ounce) can creamed corn
- 1 cup ketchup
- 1⁄2 cup barbecue sauce
- 1 tablespoon liquid smoke
- 1 onion, chopped
- 1 tablespoon vinegar
- 1 tablespoon Worcestershire sauce
- salt and pepper
- celery salt
- cooked rice, as accompaniment
- Place chicken in a large pot and add enough water to cover.
- Bring to a boil.
- Turn heat down and simmer until chicken is falling-off-the-bone done (about 45 minutes).
- Drain chicken, reserving 2 cups of the stock.
- When chicken cools, remove the skin and bones and chop meat.
- In clean pot, mix remaining ingredients with chopped chicken and 1 cup of the reserved stock.
- If stew becomes to thick, add additional stock.
- Serve over steamed rice.
Sounds really good, but I leave off the rice and add diced potatoes and baby lima beans to the stew. Serve with crackers or cornbread.
This was good. It was a surprise how it tasted.