Southern Chicken Brunswick Stew Food

CHICKEN BRUNSWICK STEW

Steps:

• In a large pot, place the chicken and enough water to cover chicken and bring to a boil. Cook chicken until meat falls off the bone, approximately 45 minutes. Drain the stock and reserve 2 cups of stock. Remove the skin and bones and chop meat.
• In a separate pot, mix the chicken and remaining ingredients. Simmer slowly for 30 minutes, stirring often to prevent sticking. Add a little bit of the stock if the stew become too thick. Serve stew over steamed rice.

SOUTHERN BRUNSWICK STEW

Steps:

• 1. For this to work for me the chicken had to be cooked before composing the stew - that way I can get all of the nasty stuff out of the way. I researched lots of recipes and found lots of different ways to do the chicken including cooking it all together but that wasn't for me. So I roasted it the day before hoping to get some flavor in the meat. I cooked that fat boy at about 375 degrees for a little over and hour with Can't Believe It's Not Butter all over his rump and onions stuffed you know where. I added some baby carrots in the pan and threw him in the oven uncovered. When he was done and cooled a bit, I covered him tightly and put him in the fridge overnight.
• 2. Some of the recipes I found used several different kinds of meats like pork and beef along with the chicken, but since I was trying to make this somewhat healthy and not so full of calories, I just put in the bird. Well if you have never pulled the meat off of a chicken, it is a nasty job, or maybe it's just me. Hubby came home from work just in the nick of time to have that fun. We only used pulled meat with no fat, skin or icky stuff. Just so you don't think I waste nasty stuff, I freeze all of the ugh and I plan to make some dog food from that.
• 3. Ok - drag out your biggest soup pot - this makes a lot of stew! First I put in all of the tomatoes and frozen veggies and added the stock and 4 cups of water and the bullion. I sauteed the celery, onion, garlic and carrots in a separate pan until they were tender. I used the same margarine for this and a little olive oil. I peeled and chopped the potatoes - since I am not so good with my hands, I just did a rough chop and added them to the soup pot along with the shredded chicken and sauteed veggies. I then added the seasonings , worcestershire and another half stick of the Can't Believe It's Not Butter and the can of tomato sauce and stirred well.
• 4. We brought it to a full boil and stirred and let it roll for a little over 10 minutes. After that I kept the pot on medium heat and stirred regularly scraping the bottom. It took a couple of hours for everything to start getting tender and for the taste to develop. At this point I mixed about 1/2 cup water with 3 heaping tablespoons of corn starch and poured into the soup and stirred well. This thickens it up a bit and makes a nice broth. If you want it thicker, just add more corn starch. Then I turned down the heat to low and just let it simmer until dinner time. The chicken will mix well and breakdown into the stew and this makes each bite awesome. If you wanted to do this faster, you could use chicken breast or even canned chicken and canned veggies and it would cook up pretty quick. The next day the stew is even better

CHICKEN BRUNSWICK STEW

Steps:

• Combine all ingredients in a large saucepan.
• Bring to a boil, reduce heat to low, and cook for 3 hours, stirring occasionally.

SOUTHERN CHICKEN BRUNSWICK STEW

Steps:

• Place chicken in Dutch oven or other heavy stock pot.
• Add enough water to cover well.
• Add onion, celery, salt and pepper.
• Boil until chicken comes off the bone easily.
• Remove chicken to cool.
• To pot add corn, butter beans, tomatoes, potatoes, ketchup and vinager.
• Cook 2 hours or until tender.
• Remove chicken from bones and add to vegetables along with Worchestershire sauce, Tabasco, marjoram and butter.
• Heat through and serve.

CHICKEN BRUNSWICK STEW (PAULA DEEN)

Steps:

• Place chicken in a large pot and add enough water to cover.
• Bring to a boil.
• Turn heat down and simmer until chicken is falling-off-the-bone done (about 45 minutes).
• Drain chicken, reserving 2 cups of the stock.
• When chicken cools, remove the skin and bones and chop meat.
• In clean pot, mix remaining ingredients with chopped chicken and 1 cup of the reserved stock.
• If stew becomes to thick, add additional stock.
• Serve over steamed rice.

BRUNSWICK STEW (CHICKEN/PORK/BEEF)

Steps:

• Combine three meats in large pot and cover with water. Bring to a boil, then reduce heat and simmer for 1 hour or until meat is tender.
• Remove meat and reserve broth. When cool, shred or chop meat.
• Add potatoes and onions to broth and cook over medium heat until tender.
• Add meat and remaining ingredients, bring to a boil. Reduce heat and simmer for 2 1/2 hours, stirring often.
• Serve with your favorite BBQ. I prefer Carolina-style Pulled Pork sandwiches recipe#152801.

BRUNSWICK STEW (THE SOUTHERN WAY)

Steps:

• Brown ground beef with onion until done.
• Drain grease off beef.
• Boil chicken until tender (reserving 2 cups of chicken broth).
• Combine meats and remaining ingredients and simmer for 45 minutes.