BRUNSWICK STEW

Brunswick Stew - Family Size Recipe - will freeze well.

Family Size Recipe

2 1/2 to 3 pounds chicken (I had a bag of frozen chicken breast, thawed and cut into tiny pieces and put olive oil in pot and put chicken in cooking until almost done)

2 pieces celery

1 small onion

2 quarts tomatoes, fresh or canned

1 cup chopped onion

3 medium white potatoes, peeled but still whole (I cut my potatoes in small size)

1 quart green butter beans (drain if canned)

1 quart whole kernel corn (drain if canned) (I also added a can of Mexican Corn)

5 tablespoons of sugar

salt to taste

Red and Black pepper to taste

Place chicken, celery and onion in a large kettle. Add about a quart of water. 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 whole potatoes to broth. Continue cooking over medium heat. Remove potatoes when tender, mash and return to stew. (Some cooks omit this step and dice the potatoes before adding them to the stew. It has been noted, however, that the stew freezes better when the potatoes have been mashed; otherwise, they’re soggy.)

Add cut-up chicken, butter 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 hours, or until tomatoes have cooked to pieces.

Makes about six quarts. This could all be put into a crock pot and cooked all day.