Brunswick Stew Georgia Style ( Chicken & Pork ) |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 2 |
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A great accompanyment to any Southern Barbeque or by itself with a side of cornbread. Ingredients:
4 celery ribs |
2 carrots |
1 medium onion |
1 whole chicken |
2 quarts water |
2 teaspoons salt |
1 teaspoon black pepper |
1 lb shredded pork |
3/4 cup barbecue sauce |
1/2 cup ketchup |
1/4 cup worcestershire sauce |
2 cups peeled and chopped potatoes |
1 (10 ounce) package frozen lima beans, thawed |
1 (16 ounce) package frozen whole kernel corn, thawed |
1 (16 ounce) package frozen white shoepeg corn, thawed |
1 cup mirepoix (diced celery, carrot and onion sauted in butter) |
1 bay leaf |
1 (28 ounce) can whole tomatoes |
hot sauce |
Directions:
1. Cut celery, carrots, and onion in half; combine vegetables, chicken and next 3 ingredients in a large stockpot.
2. Bring mixture to a boil; reduce heat and simmer 1 hour or until chicken is very tender.
3. Bone and shred chicken.
4. Pour broth through a wire mesh strainer into a bowl, discarding vegetables; return broth to stockpot and add remaining ingredients.
5. Bring to a boil, reduce heat and simmer for 1 hour or desired thickness.
6. Remove and discard bay leaf.
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