Brunswick Stew Georgia Style Food

BRUNSWICK STEW GEORGIA STYLE ( CHICKEN & PORK )

Steps:

• Cut celery, carrots, and onion in half; combine vegetables, chicken and next 3 ingredients in a large stockpot.
• Bring mixture to a boil; reduce heat and simmer 1 hour or until chicken is very tender.
• Bone and shred chicken.
• Pour broth through a wire mesh strainer into a bowl, discarding vegetables; return broth to stockpot and add remaining ingredients.
• Bring to a boil, reduce heat and simmer for 1 hour or desired thickness.
• Remove and discard bay leaf.

SOUTHERN BRUNSWICK STEW

Steps:

• Gather the ingredients.
• Place all of the ingredients in a stockpot or Dutch oven.
• Place the pan over high heat and bring to a boil.
• Reduce the heat to low and cover the pan; simmer until hot and bubbly, about 30 minutes.
• Taste the stew and adjust the seasonings with more salt, pepper, and hot sauce as needed.
• Serve and enjoy.

SOUTH GEORGIA-STYLE BRUNSWICK STEW

Steps:

• Place cleaned whole chicken in pressure cooker with pulled pork. Cover with water and cook under medium pressure for 30 minutes.
• Brown beef and saute onion in beef drippings. Drain excess fat from meat and onion mixture and add in tomoatoes and frozen vegetables. Cut up potatoes into 1 inch cubes and set aside.
• Once pressure cooker has done, let it cool and pull chicken from bones. Discard bones and skin of chicken, adding meat to the cooked beef and tomatoes. Once completely de-boned, combine all meat (pork, chicken, and beef) along with tomatoes and vegetables. Add cut up potatoes and add stock from pressure cooker to cover ingredients. Simmer on medium-low heat for 15 minutes. Then add Worcestershire and BBQ sauce and cook for another 15 minutes. Serve along side pulled pork bbq sandwiches or as a meal on its own with bread.

SOUTH GEORGIA BRUNSWICK STEW

Steps:

• Boil chicken with 3 quarts water, 1 stick celery, 1 carrot, 1 tsp salt, 1 tsp black pepper for 2 hours on medium heat. Add more water as needed.
• Debone and defat chicken. Chop and shred and set aside 2 cups.
• Filter chicken broth with strainer and set aside.
• Debone and defat smoked meat and cut and shred into small pieces. Set aside 2 cups.
• Chop carrot, celery, onion, and garlic.
• Heat 3 tbs cooking oil in large stewing pot. Add chopped celery, onion, carrot and garlic.
• Stir and simmer on medium heat until carrots are cooked (about 5 min) Add a tbs water if onions start to brown.
• While onions/carrots/celery are cooking, chop up 2 cans whole tomatoes. I use food processor for about 2 seconds.
• Add chopped tomatoes to cooked carrots and onions.
• Add 4 cups of the chicken broth.
• Add 2 cups the chopped smoked meat.
• Add 2 cups chopped chicken meat.
• Add butter beans, corn, rice, salt, pepper, cayenne pepper, ketchup, bouillon cubes, and bay leaf.
• Add more of the filtered chicken broth if needed to make soupy.
• Cook at medium low heat for 1 hour.

NORTH GEORGIA BRUNSWICK STEW

Steps:

• Bring 2 quarts water and chicken to a boil in a Dutch; reduce heat and simmer 40 minutes or until tender.
• Remove chicken and set aside. Reserve 3 cups broth in Dutch oven. (Reserve remaining broth for other uses.).
• Pour lima beans and liquid through a wire-mesh strainer into Dutch oven. Reserve beans; add tomato to Dutch oven.
• Bring to a boil over medium-high heat; cook stirring often, 40 minutes or until liquid is reduced by one-third.
• Skin, bone, and shred chicken. Mash reserved beans with a potato masher.
• Add chicken, mashed and frozen beans, potato, and onion to Dutch oven. Cook over low heat, stirring often, 3 hours and 30 minutes.
• Stir in corn and remaining ingredients; cook over low heat, stirring often, 1 hour.
• (Optional) 30 minutes before it is done I whisk the stew with an electric mixer for a more traditional smooth texture. I like to leave some chunks.

SHORTCUT BRUNSWICK STEW BY CAMPBELL'S

Steps:

• In 3 quart saucepan over low heat cook bacon until crisp. Transfer to paper towwls to drain, reserving 1 tablespoon in pan. Crumble bacon and set aside.
• Over medium heat, in hot drippings cook onion until tender, stirring occasionally.
• Stir in soup, water, Worcestershire and pepper. Heat to boiling. Add lima beans and corn. Return to boiling. Stir to separate vegetables.
• Reduce heat to low. Cover; cook 20 minutes stirring occasionally.
• Stir in chicken and reserved bacon; heat through.