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Full Online Book HomeLearning KitchenStews - Chowning's Tavern Brunswick Stew
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Stews - Chowning's Tavern Brunswick Stew Post by :compumedia Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1986

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Stews - Chowning's Tavern Brunswick Stew

1 stewing hen (6 lbs.) or 2 broiler fyers (3 lb. each)
2 large onions, sliced
2 cups okra, cut (optional)
4 cups fresh or 2 (1 lb.) cans tomatoes
2 cups lima beans
3 medium potatoes, diced
4 cups corn or 2 (lb.) cans corn
3 tsp. salt
1 tsp. pepper
1 tbs. sugar

Cut chicken in pieces. Simmer in 3 quarts water for a thin stew or 2 qts. for a thick stew until meat can easily be removed from bones, about 2 1/4 hours.

Add raw vegetables to broth and simmer , uncovered, until beans and potatoes are tender. Stir occasionally to prevent scorching.

Add chicken, boned and diced if desired and the seasonings.

Note: if canned vegetables are used include juices and reduce water to 2 qts. for a thin stew and 1 qt. for a thick one.

The flavor of this improves overnight.

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