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Kim's Brunswick Stew




Source of Recipe


My own


Recipe Introduction


We call this Brunswig Stew - it's how my daughter, Jessica used to pronounce it as a little girl. I’ve tried really hard to make my measurements exact, but it really is the kind of thing that can’t be. You have to taste to adjust the seasonings – including hot sauce, Worcestershire, etc. And sometimes you need to add the meat from an additional chicken breast. This needs long simmering, so I usually start it in a large heavy-bottomed stock pot and do the simmering in a slow cooker – actually this makes enough that it takes TWO cookers. I also use an immersion blender to mush it up a bit. This process usually takes me a couple of days.


List of Ingredients




1 ham hock or 1/2 lb. jowl – smoked
Large rotisserie chicken
2 c. chopped onion
4 large cloves garlic, minced
3 t. dried thyme
3 – 14.5 oz. cans cut green beans with liquid
2 – 28 oz. cans crushed tomatoes
24 oz. frozen corn
20 oz. lima beans
12 oz. frozen bag of peas & carrots
Chicken stock
Pepper, to taste
1 T. hot sauce
3 T. Worcestershire sauce
1/4 c. BBQ sauce
1 lb. pork BBQ w/ or without sauce
Vegetable oil
POTATOES (SEE NOTE)


Recipe



Pull all of the meat from the chicken, saving the bones and scraps and any juices. Shred chicken and refrigerate. Place the chicken scraps and hock in a Dutch oven, cover with water and bring to a boil. Lower heat and let it gently boil for an hour.

Meanwhile, in a large heavy-bottomed stock pot, heat a tablespoon of oil. Sauté the onions until tender. Add the garlic and thyme and sauté until fragrant. Add the beans, corn, limas, peas & carrots and the crushed tomatoes.

Remove the scraps and hock from the Dutch oven and strain and defat the remaining liquid. Add enough chicken stock to make 2 quarts. Add this to the vegetable mixture. Add the hot sauce, Worcestershire, BBQ sauce and pepper to taste. Place this mixture in a slow cooker (it usually takes 2 cookers) and cook on HIGH for 4 hours.

At this point, I usually refrigerate the resultant stew and continue the next day.

Place the stew back into the stock pot and add the chicken and pork BBQ. Bring to a simmer.

Serves 20-30 – or more! If this is the whole meal, it will serve less. If this is part of a buffet meal with other main dishes, it will serve more.


NOTE: Regarding the potatoes: it is next to impossible to tell you how many potatoes I use, because WHEN I’m going to use the stew decides what kind of potatoes I use. If I am making and serving when I finish, I use waxy potatoes so that they don’t completely fall apart. If I’m freezing the stew, I don’t add potatoes before freezing – I use baking potatoes and add them as I’m heating up the stew. In this case, I want them to break up a bit, so I peel and cube them and cook them in water until tender and then add them to the stew as I’m heating it up. I’d venture to say that I use 6-8 baking potatoes.