*  Exported from  MasterCook  *
 
                              BRUNSWICK STEW I
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Chicken                          Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       lb           Stewing hen
                         (or two 3 lb broilers)
    2       lg           Onions, sliced
    2       c            Okra, cut (optional)
    4       c            Fresh OR
                         2 (l lb cans tomatoes)
    2       c            Lima beans, frozen
    3       md           Potatoes, diced
    4       c            Corn cut from cob OR
                         2 (cans of corn, 1 lb each)
    3       ts           Salt
    1       t            Pepper
    1       tb           Sugar
 
   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 2 1/4 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.
   
   Recipe from Chowning’s Tavern in Old Town
   Williamsburg, Va.  Taken from The Williamsburg
   Cookbook Typed by Dale & Gail Shipp, Columbia Md.
  
 
 
                    - - - - - - - - - - - - - - - - - -