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Chowing's Tavern Brunswick Stew

Make Chowing's Tavern Brunswick Stew at home with Tomatoes Peeled And Crushe, Green Lima Beans, Salt, Black Pepper Ground, and Sugar. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 4 cup
• 2 cup
• 1 tbsp
• 1 tsp
• 1 tbsp

Method (preview)

1. 1

   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, till 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!

2. 2

   Serve with warm biscuits or bread.

3. 3

   Notes: If canned vegetables are used, drain and include juices in chicken cooking liquid.

4. 4

   Brunswick stew benefits from long slow cooking.