This Burnswick stew is made with chicken and sweet BBQ Sauce. It is an adaptation of what I grew up with in South Georgia down on the Oconee River. It not the quickest stew out there but make plenty...you r gon!'a need it

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INGREDIENTS

1 whole Chicken ; Boiled and pull off bone
1 large Sweet onion, 14 to 15 oz. ; Coursely Chopped, about 2 cups
4 stalks celery stalks ; chopped, about 1 cup
2 tablespoons Bacon grease
1 tablespoons Garlic mince
1 cup Frozen tiny Lima Beans
1 Cup Sweet frozen corn ; With and yellow mixed
4 Cup Chicken broth
1 can, 14.5 oz Diced tomatoes ; In sauce with juice
1 Can 10 oz Bush's Orginal Backed Beans
1 tablespoon Worcestershire sauce
1 Can Cream style corn ; With juice
3/4 Cup Stubs "Sticky Sweet" BBQ
3/4 Cup Stubs "Hickory Bourbon" BBQ
2 tablespoon Apple Cider vinegar ; Adjust to you likings
1 tablespoon Brown sugar ; Adjust to your likings

Servings

INSTRUCTIONS

Pull chicken from bone and set aside. The in a large cast iron Dutch oven sautéed the onions, celery, and garlic in two teaspoons o bacon fat until tender and translucent, about 5 minutes. At this point I add a pinch of salt and about three turns on the pepper mill. Next add the sweet frozen corn and the tiny butter beans. Add three cups of chicken broth and bring to a boil. Then simmer on a low boil for 15 mins. This make sure that the frozen corn and limas are going to be tinder. Now add the chicken, you should be a little over a pound of chicken. I pull mine pretty course because it is is going to break down even more later.

Now add the next4 ingredients and one more cup of broth. Bring to a boil for three mins and then return to a simmer.

Now it's time for the BBQ and vinegar. This is very personal stuff so adjust to your liking. After all ingredients are in the pot simmer simmer for about two hours and store in over night. Serve next day.

NOTES

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Big Bob' Bodacious Burnswick Stew

1 whole Chicken Boiled and pull off bone
1  large Sweet onion, 14 to 15 oz. Coursely Chopped,  about 2 cups
4 stalks celery stalks chopped, about 1 cup
2 tablespoons Bacon grease  
1  tablespoons Garlic mince 
1  cup Frozen tiny Lima Beans 
1  Cup Sweet frozen corn  With and yellow mixed
4 Cup  Chicken broth 
1 can, 14.5 oz Diced tomatoes In sauce with juice
1  Can 10 oz Bush's Orginal Backed Beans 
1  tablespoon Worcestershire sauce 
1  Can Cream style corn With juice
3/4  Cup  Stubs "Sticky Sweet" BBQ 
3/4 Cup  Stubs "Hickory Bourbon" BBQ 
2 tablespoon Apple Cider vinegar  Adjust to you likings 
1  tablespoon Brown sugar Adjust to your likings

Pull chicken from bone and set aside.  The in a large cast iron Dutch oven sautéed the onions, celery, and garlic in two teaspoons o bacon fat until tender and translucent, about 5 minutes. At this point I add a pinch of salt and about three turns on the pepper mill.  Next add the sweet frozen corn and the tiny butter beans. Add three cups of chicken broth and bring to a boil.  Then simmer on a low boil for 15 mins. This make sure that the frozen corn and limas are going to be tinder. Now add the chicken, you should be a little over a pound of chicken.  I pull mine pretty course because it is is going to break down even more later. 
Now add the next4 ingredients and one more cup of broth.  Bring to a boil for three mins and then return to a simmer.

Now it's time for the BBQ and vinegar.  This is very personal stuff so adjust to your liking. After all ingredients are in the pot simmer simmer for about two hours and store in over night.  Serve next day.

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Nutrition

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Serving Size: 1 Serving (625g)
Recipe Makes: 12 Servings

Calories: 1299
Calories from Fat: 803 (62%)

Amt Per Serving		% DV

	Total Fat 89.2g	119 %
	Saturated Fat 25.7g	129 %
	Monounsaturated Fat 37g
	Polyunsanturated Fat 19g
Cholesterol 434.7mg		134 %
Sodium 536.2mg		18 %
Potassium 1160.3mg		31 %
Total Carbohydrate 9.8g		3 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 9.3g
Protein 108g		154 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1299

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