![]() ![]() Add chicken, boned and diced if desired, and the seasonings. Add raw vegetables to broth and simmer, uncovered, until the beans and potatoes are tender. Good and hot.ġ stewing hen (6 pounds), or 2 broiler-fryers (3 pounds each)Ĥ cups fresh or 2 cans (1 pound each) tomatoesĤ cups corn cut from cob or 2 cans (1 pound each) cornĬut chicken into pieces and simmer in 3 quarts water for thin stew, or 2 quarts for thick stew, until meat can easily be removed from the bones, about 2 1/4 hours. What you end up with is a satisfying hearty soup or sort of thin stew. I like to let it simmer for another 30 minutes at least. Then add the meat and spices (salt, pepper, and sugar – I told you it was simple) and the instructions just end there. Cook until the potatoes are tender, about 30 minutes. The second step resumes the recipe by heating the broth and adding the vegetables. But my local store didn’t have baby limas, so I had to settle for adults this time around. I also substitute zucchini for okra, and I typically like to use baby lima beans instead of standard limas. Then I strain the broth and refrigerate it until the fat has solidified (organic chicken fat is less solid) and remove the fat. First I boil the chicken in water and when the chicken is ready, I remove the skin and bones and shred the chicken. I have never had squirrel before and I have no desire to trap any of the ones twitching in our trees. Brunswick stew was originally made with squirrel, not chicken. The recipe I have comes from The Williamsburg Cookbook which lists a lot of traditional recipes, as in from the Colonial Days. I find it surprisingly delightful every time I make it because for some reason the recipe looks dull to me. It’s simple to make and all of the ingredients are easy to get your hands on. Brunswick stew is a local specialty where I grew up. Well, there wasn’t any to be had since I hadn’t made it. There’s nothing quite like a steaming hot bowl of soup or stew after skiing. Consider it the inflection point of the sinusoid. I’m on the front end of that period when my body is sort of returning to normal and I desperately work out to bring it up to speed before the next dose. My body’s weak after the last cycle’s myriad of side-effects anyway. I mean more tiring than usual because I haven’t been able to eat much solid food lately so I’ve been rather low on the blood sugar. That was tiring (but fun), pushing powder around. Powder feels like silk – except when you biff (and I did one very nice skis-over-head tumbler), but even then it’s a lovely way to wipe out.ĭude in front better not track up my freshies ![]() There’s no more powder, because I skied it all up. I’d love to know how it went.My local hill got five inches of powder last night, so I grabbed my teles and headed out this morning. Do you have a favorite Brunswick stew recipe or a traditional way of preparing it? If you give this a try, be sure to drop back by and let me know how it turns out or tag it with #thesurprisedgourmet. Besides, everyone knows the longer you cook Brunswick stew – the better it gets. However, I continued to let it cook on low for several more hours just to allow all the ingredients to blend together well. Once everything was combined well, I set the slow cooker on low and let it cook for 2 hours.Īfter 2 hours, the stew was ready to eat. Once all the ingredients were in the slow cooker, I gave them a good stir and added 2 cups of the chicken broth I had saved. They turned out great, but look like peeled white grapes in the stew. You could use 1/2 cup of chopped onions instead, but I had the cocktail onions and wanted to see how they would do. I placed that in another slow cooker and added the following ingredients: 1 can (14 1/2 ounces) cream style corn 1 can (14 1/2 ounces) tomato, okra, corn mixture 1 can (14 1/2 ounces) cut okra (this I drained) 1 can (14 1/2 ounces) petite diced tomatoes 1 1/2 cups of ketchup 1/4 cup of Worcestershire sauce 1 tablespoon of sugar 1 tablespoon of apple cider vinegar 1 teaspoon of Lawry’s Garlic Salt and 3 (3 1/2 ounces) jars of cocktail onions. When the chicken was done and deboned, it made approximately 5 cups. Brunswick stew is delicious as temperatures cool ![]()
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