Chicken Brunswick Stew (Paula Deen)

Name: Chicken Brunswick Stew (Paula Deen)
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 6 serving(s)
Ingredients: 1 (2 1/2 lb) broiler-fryer chickens; water; 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

(11)

Recipe by SharleneW

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.

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READY IN: 1hr 45mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

1

(2 1/2 lb) broiler-fryer chickens
water
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

DIRECTIONS

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.

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