-
1
Here in the South, Brunswick stew and/or possibly Burgoo have long been traditionally served alongside barbeque.
-
2
Since it's been so cool here on the east coast this past week, I thought I'd share some Brunswick Stew and enjoy-they're good!
-
3
If you make this in 2 parts, on successive days, it is not such a chore.
-
4
Put all ingredients from part one in a roaster, bring to a boil and simmer slowly, covered, for about 4 hrs.
-
5
Let cold and strain.
-
6
Cut chicken and meat fine, removing all skin, bone and gristle.
-
7
Kitchen scissors are good for this job.
-
8
Return to stock and chill.
-
9
The following day lift off half of the fat, add in all the vegetables except corn and okra and cook another hour or possibly till thick.
-
10
Cut corn twice, scraping cobs to get the lowfat milk.
-
11
Add in this along with the lemon and additional seasonings.
-
12
If you finish the cooking in the oven, it will eliminate stirring and watching.
-
13
Cook, uncovered, at 300 for about 2 hrs till the consistency of a thick stew.
-
14
This will make a gallon.
-
15
If made before hand, reheat in the oven to insure against scorching.
-
16
Serve in mugs and sprinkle with minced fresh parsley.
-
17
NOTES : This is best made when fresh vegetables are at their peak, but frzn vegetables and canned tomatoes can be used when necessary.
-
18
It freezes well.
