Southern Chicken Brunswick Stew Recipes

CHICKEN BRUNSWICK STEW

Steps:

• In a large pot, place the chicken and enough water to cover chicken and bring to a boil. Cook chicken until meat falls off the bone, approximately 45 minutes. Drain the stock and reserve 2 cups of stock. Remove the skin and bones and chop meat.
• In a separate pot, mix the chicken and remaining ingredients. Simmer slowly for 30 minutes, stirring often to prevent sticking. Add a little bit of the stock if the stew become too thick. Serve stew over steamed rice.

SMOKY CHICKEN BRUNSWICK STEW

Steps:

• Preheat the oven to 350 degrees F.
• Make the chicken marinade by combining the granulated garlic, sugar, paprika, dry mustard, cayenne and some salt and pepper together. Mix well then place the chicken thighs into a resealable plastic bag and pour the dry seasoning over. Seal the bag and shake it around so the chicken is seasoned evenly.
• Transfer the chicken to a roasting pan. Pour over the 2 tablespoons of the chicken stock, the wine, Worcestershire and liquid smoke. Cover tightly with foil then place in the oven and roast for 30 minutes.
• Uncover the foil and continue to cook to roast the chicken, another 30 minutes. Remove the pan from the oven and place on the stovetop. Remove the chicken to a plate and turn the burners on to medium heat.
• Set a large Dutch oven over medium-high heat. Add the bacon and canola oil and cook until brown and the fat has rendered slightly, 7 to 8 minutes. Using a slotted spoon, remove the bacon and set aside. Add the garlic, celery, onions, peppers and potatoes to the Dutch oven and cook in the bacon fat until translucent, 4 to 5 minutes. Using tongs, add the reserved chicken to the Dutch oven. Cook to add a little color, 2 to 3 minutes, then pour in any juices from the roasting pan into the Dutch oven. Use a little water to get any roasted brown bits from the bottom of the pan off. Return the bacon to the Dutch oven, add the tomatoes and their juices and pour in the remaining chicken stock. Stir well, and then simmer for 35 minutes, stirring occasionally.
• Add the BBQ sauce, corn, pinto beans and lima beans to the stew. Stir well and simmer until the chicken is very tender, the vegetables are soft and the beans are heated through, 15 to 20 minutes.
• When done, stir well and taste. Season with salt, pepper and a few dashes of hot sauce. Serve with cornbread and slaw.

SOUTHERN BRUNSWICK STEW

Steps:

• 1. For this to work for me the chicken had to be cooked before composing the stew - that way I can get all of the nasty stuff out of the way. I researched lots of recipes and found lots of different ways to do the chicken including cooking it all together but that wasn't for me. So I roasted it the day before hoping to get some flavor in the meat. I cooked that fat boy at about 375 degrees for a little over and hour with Can't Believe It's Not Butter all over his rump and onions stuffed you know where. I added some baby carrots in the pan and threw him in the oven uncovered. When he was done and cooled a bit, I covered him tightly and put him in the fridge overnight.
• 2. Some of the recipes I found used several different kinds of meats like pork and beef along with the chicken, but since I was trying to make this somewhat healthy and not so full of calories, I just put in the bird. Well if you have never pulled the meat off of a chicken, it is a nasty job, or maybe it's just me. Hubby came home from work just in the nick of time to have that fun. We only used pulled meat with no fat, skin or icky stuff. Just so you don't think I waste nasty stuff, I freeze all of the ugh and I plan to make some dog food from that.
• 3. Ok - drag out your biggest soup pot - this makes a lot of stew! First I put in all of the tomatoes and frozen veggies and added the stock and 4 cups of water and the bullion. I sauteed the celery, onion, garlic and carrots in a separate pan until they were tender. I used the same margarine for this and a little olive oil. I peeled and chopped the potatoes - since I am not so good with my hands, I just did a rough chop and added them to the soup pot along with the shredded chicken and sauteed veggies. I then added the seasonings , worcestershire and another half stick of the Can't Believe It's Not Butter and the can of tomato sauce and stirred well.
• 4. We brought it to a full boil and stirred and let it roll for a little over 10 minutes. After that I kept the pot on medium heat and stirred regularly scraping the bottom. It took a couple of hours for everything to start getting tender and for the taste to develop. At this point I mixed about 1/2 cup water with 3 heaping tablespoons of corn starch and poured into the soup and stirred well. This thickens it up a bit and makes a nice broth. If you want it thicker, just add more corn starch. Then I turned down the heat to low and just let it simmer until dinner time. The chicken will mix well and breakdown into the stew and this makes each bite awesome. If you wanted to do this faster, you could use chicken breast or even canned chicken and canned veggies and it would cook up pretty quick. The next day the stew is even better

SOUTHERN CHICKEN BRUNSWICK STEW

Steps:

• Place chicken in Dutch oven or other heavy stock pot.
• Add enough water to cover well.
• Add onion, celery, salt and pepper.
• Boil until chicken comes off the bone easily.
• Remove chicken to cool.
• To pot add corn, butter beans, tomatoes, potatoes, ketchup and vinager.
• Cook 2 hours or until tender.
• Remove chicken from bones and add to vegetables along with Worchestershire sauce, Tabasco, marjoram and butter.
• Heat through and serve.

CHICKEN BRUNSWICK STEW

Steps:

• In a stockpot, melt butter. Add onions; saute until tender. Stir in 5 cups broth, chicken, corn, beans, potatoes, tomatoes, celery, water, herbs and pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 45 minutes., Combine cornstarch and remaining broth until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

BRUNSWICK STEW (THE SOUTHERN WAY)

Steps:

• Brown ground beef with onion until done.
• Drain grease off beef.
• Boil chicken until tender (reserving 2 cups of chicken broth).
• Combine meats and remaining ingredients and simmer for 45 minutes.