Brunswick Stew
Keys: Soups Stews Poultry
Yield: 6 Servings
Ingredients:
1 whl chicken, cut up
1 x Onion, quartered
2 x Ribs of celery, diced
1 tsp Salt
1/8 tsp White pepper
1/4 tsp Black pepper
10 oz Frozen small limabeans
16 oz Frozen white shoepeg corn
1 lb Canned tomatoes
3 sm Potatoes, cubed
1/3 cup Ketchup
2 tbl Vinegar
1 tbl Brown sugar
1 tsp Worcestershire
1/2 tsp Tobasco
1/4 tsp Marjoram (dried)
Method:
Place chicken in Dutch oven and add enough water to cover well. Add
onion, celery, salt and pepper. Simmer until chicken comes off bones
easily.
Remove chicken to cool and add corn, butterbeans, tomatoes, potatoes,
ketchup and vinegar; cook 2 hours or until tender. Remove chicken from
bones and add to vegetables along with Worcestershire, Tobasco, and
Majoram.
Serves 6 - 8
NOTE: Vary amount of water for thick or soupy stew. Add a cup of chicken
broth after first or second serving.
~Angelique~
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