Recipe Details

Summary

Name: Tavern Brunswick Stew

Category: Beans And Grains

Ingredients and Directions

1 each hen (6 lbs)

2 each onions, sliced

2 cup okra, cut (optional)

4 cup tomatoes, peeled, crushed

2 cup lima beans

2 each potatoes, 1/2 inch diced

4 cup corn, cut from cob

1 tablespoon salt

1 teaspoon black pepper

1 tablespoon sugar

Cut chicken into pieces and simmer in 3 quarts of water for a thin stew, or in 2 quarts 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, till 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.