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BRUNSWICK STEW
1 Stewing hen(6 lbs)
2 Lg Onions-sliced
4 c Tomatoes -- peeled and crushed
2 c Green lima beans
2 Med Potatoes-1/2 inch diced
4 c Corn cut from cob or 2 l6oz cans
1 tbSalt
1/2 t Rosemary;dried, crushed
1/2 c honey BBQ sauce
1/2 t chili powder
1 t Black pepper -- ground
1 tb Sugar
Cut chicken into pieces and simmer in 3 quarts of
water for a thin stew, or in 2 quarts for a thick stew, until meat can
be easily removed from bones, about 2 hours; remove chicken
from broth; add raw vegetables and simmer, uncovered, till beans and
potatoes are tender, stirring occasionally to prevent scorching;
add chicken, boned and diced, and all
seasonings; mix well and remove from heat; let cool to
room temperature, uncovered, then cover, refrigerate overnight; reheat
over moderately-low heat to a slow simmer; DO NOT BOIL! Serve with
warm biscuits or bread. Notes: If canned vegetables are used, drain
and include juices in chicken cooking liquid. Brunswick
stew benefits from long slow cooking. In some homes, it is a rule
that the stew cannot be eaten the day it is made. The flavor will always
improve with age.
