| 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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