Smokey Bones Brunswick Stew

Recipe by Chef #402898
READY IN: 1hr 15mins




  • • Cut chicken into pieces, place in a stockpot and cover with water and bring to a boil. Reduce heat, cover and simmer until chicken is tender, about 30 minutes.
  • • Remove chicken and pour stock into a bowl or large measuring cup.
  • • When chicken is cool, discard skin. Pull meat from bones and discard bones. Tear meat into small pieces. Six ounces of smoked chicken meat may be used in place of raw chicken, and water or canned broth may be substituted for stock.
  • • In a large skillet, cook beef over medium heat until about half done.
  • • Add onions and cook until translucent, about 8 minutes. Add chicken and pulled pork. Stir and cook until well mixed and heated through, about 5 minutes. Remove from heat.
  • • Transfer the meat mixture to the stockpot. Stir in 4 cups of the reserved chicken stock.
  • • Stir in tomatoes and their juice, ketchup, yellow mustard, Worcestershire sauce, hot sauce, salt, pepper, sugar, barbecue spice and corn. Bring to a boil, then reduce heat and simmer about 1 hour.
  • • Stir occasionally, adding stock if needed.
  • Note: When substituting ground pork for smoked pulled pork, cook the ground pork with the beef and add 1/2 teaspoon of liquid smoke to the stew with the other seasonings.