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Monday, June 6, 2011

Recipe: Brunswick Stew

This recipe will serve 6 people

A southern stew, originally made with squirrel or rabbit, that is traditionally long-cooked so that the vegetables become soft and the potatoes are cooked to a thickening paste.

4-5 lb. chicken, in quarters
1 C chopped canned or fresh tomatoes
2 onions, sliced thin
1 C green lima beans
3 potatoes, peeled & diced
1 C whole-kernel corn
1 t sugar
1/8 to ¼ t cayenne pepper

Rinse the pieces of chicken and put them into a large pot with 2 teaspoons salt and water to cover.
Bring to a boil and simmer for 40 minutes.
Remove the chicken from the broth, take the meat off the bones, and set aside.
Put the tomatoes, onions, lima beans, potatoes, corn, sugar, and cayenne pepper into the broth and boil gently for 30 minutes, covered.
Add the pieces of chicken and simmer for 10 minutes more, uncovered.
Taste and add cayenne pepper and more salt if needed.

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