Brunswick Stew

The first time I had Brunswick Stew was at the Virginia State Fair at the Brunswick County Fire Department Booth. I immediately knew I wanted to know how to make it and fortunately for me they had kindly printed out copies of the recipe free for the taking. It is the perfect stew for a rainy day when you want to stay home and nest. This stew takes awhile to make and if you think you could scrimp on the cooking time, don't. I've tried that. The flavors just don't blend and it is really pretty terrible. If you have the time to simmer it for a full five hours, do it. It only gets better!

Brunswick Stew

2 1/2 - 3 pound chicken
2 pieces celery
1 small onion
2 quarts tomatoes, fresh or canned
1 cup chopped onion
3 medium potatoes, peeled and cubed
1 quart green butter beans or lima beans (I use frozen limas)
1 quart whole kernel corn (again, I use frozen)
5 Tbsp sugar
Salt to taste
Red and black pepper to taste

Place chicken, celery and small onion in a large kettle. Add water to cover chicken. Simmer until meat is tender or begins to loosen from bones. Lift chicken from broth. Cool the broth and discard the celery. Remove meat from bones and cut into small pieces.

Add tomatoes, chopped onions and potatoes to broth. Continue cooking over medium heat until potatoes are tender. Add cut-up chicken, butter or lima beans, corn and sugar. Add salt and pepper to taste.

Bring to a boil while stirring. Cover, lower heat and simmer slowly, stirring occasionally to prevent sticking, for 3 to 5 hour or until tomatoes have cooked to pieces.
Makes about 6 quarts.

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