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Stews - Chicken -  Brunswick Stew Post by :georgetta Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1175

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Stews - Chicken - Brunswick Stew

1 large hen
1 No. 2 can tomatoes
1 tablespoon olive oil
1-1/2 tablespoons flour
3 tablespoons shortening
2 white onions, chopped
2 cloves garlic, chopped
Heart of celery, chopped
1 pint broth
1 No. 2 can creamed corn
1/2 bunch green onions, chopped
1/2 bunch parsley, chopped
1 tablespoon chopped bell pepper
1 can sliced mushrooms
Salt and pepper to taste
4 hard cooked eggs, cut in half


Boil the chicken until very tender in enough seasoned water to make 1 pint broth. Save the broth and cut the chicken into small pieces.

Cook the canned tomatoes in the olive oil until they thicken.

Make a roux with the flour, shortening, onions, garlic, and celery. Add to the roux the broth, tomatoes, chicken, corn, green onions, parsley, bell pepper, mushrooms, and salt and pepper to taste. Cook for one hour, adding more broth if needed.

When cooked, add the hard cooked eggs.

Serves 6

Copyright 1959 The Junior League of Baton Rouge, Inc. All rights reserved.
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