Brunswick Stew
List of Ingredients
3 to 3-1/2 lb. stewing chicken cut up
4 cups water
1-1/2 teaspoons salt
2 cans (16 oz. each) tomatoes
1 can (17 oz.) whole kernel corn
1 can (16 oz.) lima beans (or use frozen, 16 oz.)
1 medium potatoe, pared and cubed (1 cup)
1/4 pound lean salt pork, cut into 1-inch pieces
1 tespoon salt
1/4 teaspoon pepper
Dash of cayenne red pepper
1/2 cup water
2 tablespoons flour
Recipe
Remove any excess fat from chicken. Heat chicken,
giblets, neck, 4 cups water and 1-1/2 teaspoons salt
to boiling in a 5-quart Dutch oven. Reduce heat.
cover and simmer until thickeest pieces of chicken are
tender, about 1 hour.
Skim fat from broth. Remove chicken from bones if
desired. Stir in tomatoes (with liquid), corn (with
liquid), lima beans, potato, onion, pork, 1 teaspoon
salt, pepper and red pepper. Heat to boiling. Reduce
heat, simmer uncovered 1 hour. Shake 1/2 cup water
and the flour in covered jar. Stir into stew. Heat
to boiling, stirring constantly. boil and stir 1
minute. 8 to 10 servings. Enjoy!
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