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Brunswick Chicken Stew

 

This hearty stew is a variant on the original Brunswick stew that used wild game. In this version the game is replaced with store bought chicken.
39

Yield

8

servings

Prep

20

min

Cook

20

min

Ready

60

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

6 pounds stewing hen
or two 3 pound broilers
*
2 large onions
sliced
2 cups okra
cut , optional
*
4 cups tomatoes
fresh or 2 pounds canned
2 cups lima beans
frozen
3 medium potatoes
diced
4 cups corn
cut from cob, or 2 pounds canned
3 teaspoons salt
1 teaspoon black pepper
1 tablespoon sugar

Directions

Cut chicken in pieces and simmer in 3 quarts of water for a THIN stew, or 2 quarts of water for a THICK stew, until meat can easily be removed from the bones, about 2¼ hours.

Remove chicken and let cool.

Add the vegetables to the broth and simmer uncovered until the beans and potatoes are tender.

Stir occasionally to prevent scorching.

Add the chicken deboned and diced, or in sections.

Add the seasonings.

NOTE: If canned vegetables are used, include their juices and reduce water to 2 quarts for a thin stew, and 1 quart for a thick stew.

ALSO NOTE: Brunswick Stew is one of those delectable things that benefit from long, slow cooking.

It is a rule in some homes never to eat Brunswick Stew the same day it is made, because its flavor improves if it is left to stand overnight and is reheated the next day.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 314g (11.1 oz)
Amount per Serving
Calories 2096% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 912mg 38%
Total Carbohydrate 15g 15%
Dietary Fiber 7g 29%
Sugars g
Protein 15g
Vitamin A 21% Vitamin C 47%
Calcium 4% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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