Login
Create Account
Brunswick Stew
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Family version of a Southern comfort food from the early 19th century.
-
Main Ingredient
Chicken
-
Category: Soups
-
Cuisine: American
-
Prep Time: 20 min(s)
-
Cook Time: 150 min(s)
-
Recipe Type: Private
-
Source:
Copied from Dotty Warner, original source Frances Granger Hudson Twyford
-
Tags:
-
Notes:
Use a Dutch Oven.
-
Posted By: marthawarner24
-
Posted On: Dec 07, 2018
Number of Servings:
Ingredients:
- 1 packages - Holly Farm Fryer Parts Whole chicken with bony pieces; wash chicken, pull off fat, leave skin
- 1 tablespoons - Salt
- 1 whole - Onion Small, chopped
- 2/3 containers - Water
- 1 quarts - Tomatoes
- 1 quarts - Butter Beans
- 1 quarts - Potatoes Diced
- 1 quarts - Shoepeg Corn
- 1 packages - Holly Farm Fryer Parts Whole chicken with bony pieces; wash chicken, pull off fat, leave skin
- 1 tablespoons - Salt
- 1 whole - Onion Small, chopped
- 2/3 containers - Water
- 1 quarts - Tomatoes
- 1 quarts - Butter Beans
- 1 quarts - Potatoes Diced
- 1 quarts - Shoepeg Corn
Directions:
Boil chicken, salt, and onion for 1-1 1/2 hours; cook until the meat begins falling off the bone. Let broth and chicken cool. Pick bone and skin out; pulling large pieces apart. Add vegetables, not the corn. Simmer for 1 hour. Turn heat off and add corn.
Comments