| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
American |
Beef, Main dish, American |
8 |
Servings |
INGREDIENTS
| 1 |
|
Stewing hen(6 lbs) or 2 broi |
|
|
Each) |
| 2 |
|
Lg Onions-sliced |
| 2 |
c |
Okra; cut (optional) |
| 4 |
c |
Tomatoes; peeled and crushe |
| 2 |
c |
Green lima beans |
| 2 |
|
Med Potatoes-1/2 inch dice |
| 4 |
c |
Corn cut from cob or 2 l6oz |
| 1 |
tb |
Salt |
| 1 |
ts |
Black pepper; ground |
| 1 |
tb |
Sugar |
INSTRUCTIONS
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! 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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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