INGREDIENTS

INSTRUCTIONS

PART ONE
PART TWO
Here in the South, Brunswick stew and/or Burgoo have long been
traditionally served alongside barbeque. Since it's been so cold here on
the east coast this past week, I thought I'd share some Brunswick Stew and
Burgoo recipes from the Bubba-L archives to pass the time. Y'all
enjoy--they're good!
If you make this in 2 parts, on successive days, it is not such a chore.
Put all ingredients from part one in a roaster, bring to a boil and simmer
slowly, covered, for about 4 hours. Let cool and strain. Cut chicken and
meat fine, removing all skin, bone and gristle. Kitchen scissors are good
for this job. Return to stock and refrigerate.
The following day lift off half of the fat, add all the vegetables except
corn and okra and cook another hour or until thick.
Cut corn twice, scraping cobs to get the milk. Add this along with the
lemon and additional seasonings. If you finish the cooking in the oven, it
will eliminate stirring and watching. Cook, uncovered, at 300 for about 2
hours until the consistency of a thick stew. This will make a gallon. If
made before hand, reheat in the oven to insure against scorching.
Serve in mugs and sprinkle with chopped fresh parsley.
Recipe By     : Senator Mitch McConnell
Posted to bbq-digest V4 #43
Date: Sat, 16 Nov 1996 08:21:01 -0800 (PST)
From: Tom Solomon <bigheat@earthlink.net>
NOTES : This is best made when fresh vegetables are at their peak, but
frozen vegetables and canned tomatoes can be used when necessary. It
freezes well.

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