Brunswick Stew Recipe

Name: Brunswick Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the stock and meat:; 4 to 41/2 lb stewing hen (I always use free range); 3 or 4 bay leaves; Several sprigs fresh flatleaf parsley; Handful of black peppercorns; 2 slices lemon; 1 carrot, halved crosswise; 1 celery stalk, halved crosswise; 1/4 medium onion; Sea salt to taste; For the stew:; Stock from 1 chicken (see above); 2 large onions, diced medium; 3 medium Russet potatoes, peeled and cubed medium; 28-oz can + 14.5-oz can diced tomatoes with juice; 32-oz package frozen corn; 16-oz package frozen okra; 16-oz package frozen Fordhook lima beans; 15.5-oz can blackeye peas, rinsed and drained; Shredded meat from one stewed chicken see above); Fresh ground pepper and sea salt to taste; 1 Tbsp sugar; Tabasco to taste

Servings: persons

For the stock and meat:
4 to 41/2 lb stewing hen (I always use free range)
3 or 4 bay leaves
Several sprigs fresh flatleaf parsley
Handful of black peppercorns
2 slices lemon
1 carrot, halved crosswise
1 celery stalk, halved crosswise
1/4 medium onion
Sea salt to taste
For the stew:
Stock from 1 chicken (see above)
2 large onions, diced medium
3 medium Russet potatoes, peeled and cubed medium
28-oz can + 14.5-oz can diced tomatoes with juice
32-oz package frozen corn
16-oz package frozen okra
16-oz package frozen Fordhook lima beans
15.5-oz can blackeye peas, rinsed and drained
Shredded meat from one stewed chicken see above)
Fresh ground pepper and sea salt to taste
1 Tbsp sugar
Tabasco to taste

1
You will need two 6-quart stockpots for this recipe.
2
To prepare the stock and meat:
3
Prepare a bouquet garni from the bay leaves, parsley, and peppercorns. Place in the bottom of a large stockpot, along with the carrot, celery, onion, and sea salt.
4
Rinse the chicken and place on top of the vegetables. Cover with cold water until chicken is submerged.
5
Bring to a boil, then reduce heat to a simmer and cook until the chicken falls apart, about 11/2 hours.
6
Remove the chicken from the pot and allow meat to cool. Strain the stock and set aside. When chicken is cool, remove from bones and shred the meat. The stock and meat can be frozen separately until you are ready to complete the stew.
7
To prepare the stew:
8
Divide the stock between two large stockpots. Add the vegetables and seasonings evenly to the stock and bring to a boil.
9
Lower the heat and simmer until vegetables are tender. Then add shredded chicken and return to a simmer briefly, until chicken is cooked through. Adjust seasonings as necessary.
10
Serve in deep bowls with Tabasco sauce as desired. Can be eaten immediately but is tastier the second day. Leftovers freeze well.

1737

kcal

Calories

Fat

350

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: For the stock and meat:, 4 to 41/2 lb stewing hen (I always use free range), 3 or 4 bay leaves, Several sprigs fresh flatleaf parsley, and more.

Yes, Brunswick Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brunswick Stew

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