Tavern Brunswick Stew
A savory and hearty stew made with okra, juicy tomatoes, corn and potatoes.
Yield
8 servingsPrep
1 hrsCook
3 hrsReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
hen
(6 lbs) |
* |
| 2 | each |
onions
sliced |
|
| 2 | cups |
okra
cut (optional) |
*
|
| 4 | cups |
tomatoes
peeled, crushed |
|
| 2 | cups |
lima beans
|
|
| 2 | each |
potatoes
1/2 inch diced |
|
| 4 | cups |
corn
cut from cob |
|
| 1 | tablespoon |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
| 1 | tablespoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
hen
(6 lbs) |
* |
| 2 | each |
onions
sliced |
|
| 473 | ml |
okra
cut (optional) |
*
|
| 946 | ml |
tomatoes
peeled, crushed |
|
| 473 | ml |
lima beans
|
|
| 2 | each |
potatoes
1/2 inch diced |
|
| 946 | ml |
corn
cut from cob |
|
| 15 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 15 | ml |
sugar
|
|
Directions
Cut chicken into pieces and simmer in 3 quarts of water for a thin stew, or in 2 quarts for a thick stew, until meat can be easily removed from bones, about 2 hours. Remove chicken from broth.
Add raw vegetables and simmer, uncovered, until beans and potatoes are tender, stirring occasionally to prevent scorching. Add chicken, boned and diced, and the seasonings; mix well and remove from heat. Let cool to room temperature, uncovered, then cover, refrigerate overnight.
Reheat over moderately-low heat to a slow simmer. DO NOT BOIL! Serve with warm biscuits or bread.
Notes: If canned vegetables are used, drain and include juices in chicken cooking liquid. Brunswick stew benefits from long slow cooking. In some homes, it is a rule that the stew cannot be eaten the day it is made. The flavor will always improve with age.
