Chicken Brunswick Stew (Paula Deen) |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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It looked on TV, but when I set out to make it myself, I wasn't sure of this list of ingredients, not being from the south myself. I had never heard of Brunswick Stew, but after trying it, I'll definitely be making it again. Ingredients:
1 (2 1/2 lb) broiler-fryer chickens |
water |
1 (28 ounce) can crushed tomatoes |
1/3 cup sugar (or less(i didn't use any) |
1 (16 ounce) can creamed corn |
1 cup ketchup |
1/2 cup barbecue sauce |
1 tablespoon liquid smoke |
1 onion, chopped |
1 tablespoon vinegar |
1 tablespoon worcestershire sauce |
salt and pepper |
celery salt |
cooked rice, as accompaniment |
Directions:
1. Place chicken in a large pot and add enough water to cover.
2. Bring to a boil.
3. Turn heat down and simmer until chicken is falling-off-the-bone done (about 45 minutes).
4. Drain chicken, reserving 2 cups of the stock.
5. When chicken cools, remove the skin and bones and chop meat.
6. In clean pot, mix remaining ingredients with chopped chicken and 1 cup of the reserved stock.
7. If stew becomes to thick, add additional stock.
8. Serve over steamed rice.
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