*  Exported from  MasterCook II  *

                     Chowing's Tavern Brunswick Stew

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      lb            Stewing hen -OR-
   2      lb            Broilers (2)
   2      lg            Onions -- sliced
   2      c             Okra -- cut (optional)
   4      c             Tomatoes -- peeled and crushed
   2      c             Green lima beans
   2      md            Potatoes -- diced 1/2"
   4      c             Corn -- cut from cob -OR-
  32      oz            Corn (2 cans) -- reserve liquid
   1      tb            Salt
   1      ts            Black pepper -- ground
   1      tb            Sugar

Cut chicken into pieces and simmer in 3 qt water for a thin stew, or
in 2 qt for a thick stew, until meat can be easily removed from
bones, about 2 hours; remove chicken from broth; add raw vegetables
and simmer, uncovered, until beans and potatoes are tender, stirring
occasionally to prevent scorching; add chicken, boned and diced, and
the seasonings; mix well and remove from heat; let cool to room
temperature, uncovered, then cover, refrigerate overnight; reheat
over moderately-low heat to a slow simmer. Do not boil! Serve with
warm biscuits or bread.

Notes:

If canned vegetables are used, drain and include juices in chicken
cooking liquid. Brunswick stew benefits from long slow cooking. In
some homes, it is a rule that the stew cannot be eaten the day it is
made. The flavor will always improve with age.


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