Brunswick Stew

[rissole]

Does anybody have a good recipe for Brunswick Stew? Has CL ever run one? Thanks for any help.

[masimmons]

I don't have a recipe as such, but this is how I make it. It is not, however, the traditional version which generally calls for wild game of some kind. Also, I don't measure much, just make as much as I want at the time. I usually make this over several days too.

Day 1: Boil a chicken. Refrigerate the broth and defat it when it cools. I usually throw in some garlic, celery and onion in the chicken water. Pick the chicken off the bone and shred in whatever size you want and what will be easy to eat from a bowl.

Day 2: Put the chicken broth in a large Dutch oven, or similiar pan. Add a diced onion, bad of frozen lima beans, bag of frozen corn, 3 diced potatoes, and some cut up tomatoes. I ususally use 1 or 2 small cans of whole tomatoes, vary according to your taste - how tomatoey you like things. I also add a couple of cut up carrots - this is pretty untraditional too, but adds some nutritional value so I do it anyway. Let this come to a boil and simmer until it starts to get thick. I usually add salt and red pepper flakes. Refrigerate.

Day 3: Re-heat and enjoy! I like to serve some hot bread, especially sourdough with it. You can compress the cooking schedule if you want. This is just an easy way for me to make it and I think most stews taste better as they are warmed up.

Please let me know if you have any questions. As I said, this isn't traditional, but is very good, especially in the winter.

[Gail]

I scanned my CL stuff -- which only goes back to 1999-- and didn't see anything offhand, so I'm furnishing a couple of recipes I turned up going through a couple of my other books.

Although the traditional recipe was a lot gamier than this one and I'm fresh out of squirrel recipes, I found this one in my Williamsburg Cookbook, though I have no idea if it's good or not. I'm immediately suspicious of most anything not containing garlic.

CHOWNING'S TAVERN BRUNSWICK STEW
(8 - 10 servings)


1 stewing hen (6 pounds) or 2 broiler-fryers (3 pounds each)
2 large onions, sliced
2 cups okra, cut (optional)
4 cups fresh or 2 cans (1 pound each) tomatoes
2 cups lima beans
3 medium potatoes, diced
4 cups corn cut from cob or 2 cans (1 pound each) corn
3 teaspoons alt
1 teaspoon pepper
1 tablespoon sugar

Cut the chicken in pieces and simmer it in 3 quarts of water for a think stew, or 2 quarts for a thick stew, until meat can easily be removed from the bones, about 2 1/4 hours.
Add the raw vegetables to the broth and simmer, uncoverd, until the beans and potatoes are tender.
Stir occasionally to prevent scorching.
Add the chicken, boned and diced if desired, and the seasonings.
NOTE: If canned vegetables are used, include their juices and reduce water to 2 quarts for a thin stew, 1 quart for a thick stew.
ALSO NOTE: Brunswick Stew is one of those delectable things that benefit from long, slow cooking. It is a rule in some tidewater homes never to eat Brunswick Stew the same day it is made, because its flavor improves if it is left to stand overnight and is reheated the next day.

(From: The Williamsburg Cookbook)

I'm thowing in a second one, not that I've tried it either, rather that I usually find "The Frug's" recipes are pretty reliable:

CHICKEN BRUNSWICK
(Serves 8)

3 tablespoons bacon drippings (okay, stop screaming, I know, I know...)
1 chicken, about 3 pounds, cut up
2 cups water
2 1/2 cups canned tomatoes, or fresh, chopped
2 yellow onions, peeled and sliced
1/2 teaspoon sugar
1/2 cup dry white wine (you see why I like this recipe?)
1 package (10 ounces) frozen lima beans
1 package (10 ounces) frozen corn Niblets
1 package (10 ounces) frozen okra, sliced
1 cup toasted bread crumbs (Toast in oven on a cookie sheet.)
2 teaspoons salt, or to taste (I don't put 2 teaspoons of salt in ANYTHING.)
1/2 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon Tabasco, or to taste

After you finish screaming, heat a large Dutch oven and add the bacon fat. Fry the chicken until lightly brown and add the water, onions, sugar, and wine. Cover and bring to a simmer. Cook for 1 1/4 hours. (Unless it's a really hot day, he's referring to the chicken.) Remove chicken from the pot and allow to cool enough to handle. (If you have asbestos hands like me, this will probably amount to about 30 seconds.) Laughing fiendishly, debone chicken and discard skin and bones. Tear meat into small pieces and set aside. Add remaining ingredients to pot and bring to a boil. Reduce heat and simmer for 30 minutes, uncovered (still assuming he's referring to the food and not the cook.) Add the chicken and cook for another 10 minutes. Correct the seasoning.

(From: sorta, The Frugal Gourmet Cooks American)

[rissole]

Thanks a lot, masimmons and Gail, for the recipes!!!