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Brunswick Stewart (I finally found the recipe!)

Posted by Peggy on February 6, 2012

Brunswick Stew
Recipe: Brunswick Stew


  • 1 (4 pound) roaster, giblets removed
  • Bay leaves
  • Peppercorns
  • Garlic cloves, halved
  • Dried herbs, such as thyme, rosemary or oregano
  • Several pieces of celery, cut in half
  • 1 (16-ounce) canned diced plum tomatoes, juice included
  • 1 large onion, thinly sliced
  • 2-3 large yukon golds, cut into 1 inch chunks (3 cups)
  • 3 cups frozen Fordhook lima beans
  • 2 tablespoon brown sugar
  • 3 tablespoons apple cider vinegar
  • 2 tablespoon dry mustard
  • 2 tablespoon Worcestershire sauce
  • 3 cups frozen sliced okra
  • 4 cups fresh or frozen corn kernels
  • Barbecue Sauce
  • Tabasco


  1. In a large pot, place the chicken, bay leaves, peppercorns, garlic, herbs and celery, and add enough water to cover two inches. Bring to a boil over high heat. Reduce the heat to medium low and simmer, until the chicken can be pulled from the bone, 1 1/2-2 hours, depending on heat of the simmer. Use a slotted spoon to transfer the chicken to a bowl and cool.
  2. Remove chicken from the carcass; shred and reserve. Return bones to pot. Over high heat, reduce stock until it has reduced and is well-flavored, 1-2 hours. (At this point you could refrigerate the stock, then skim the fat after it has risen to the top. However, some prefer keeping the fat in for flavor.) Strain bones and aromatics from stock.
  3. Add tomatoes and onion to clarified stock and simmer over low heat 1 hour.
  4. Combine sugar, vinegar, mustard and Worcestershire and stir into soup. Add potatoes and lima beans and simmer until just tender, about 20 minutes. In the last few minutes of cooking time, add corn and okra and return chicken to the pot. Season with barbecue sauce, Tabasco, kosher salt and freshly ground pepper to taste. Pass the Tabasco.

Poach Time: 60-90 minutes

Stock Reduce Time: 1-3 hours

Active Time: 30 minutes

Number of servings (yield): 8 servings

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