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Name: Brunswick Stew
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 8
Cuisine: American
Ingredients: 2 c Lima beans, frozen; 2 c Okra, cut (optional); 4 c Fresh OR; 2 2 (cans of corn, 1 lb each); 1 ts Pepper; (or two 3 lb broilers); 2 lg Onions, sliced; 6 lb Stewing hen; 3 md Potatoes, diced; 4 c Corn cut from cob OR; 1 tb Sugar; 2 2(l lb cans tomatoes); 3 ts Salt

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INGREDIENTS

2 c Lima beans, frozen
2 c Okra, cut (optional)
4 c Fresh OR
2 2 (cans of corn, 1 lb each)
1 ts Pepper
(or two 3 lb broilers)
2 lg Onions, sliced
6 lb Stewing hen
3 md Potatoes, diced
4 c Corn cut from cob OR
1 tb Sugar
2 2(l lb cans tomatoes)
3 ts Salt

Servings

INSTRUCTIONS

Cut chicken in pieces and simmer in 3 quarts of water for a THIN stew, or 2 quarts of water for a THICK stew, until meat can easily be removed from the bones, about 2 1/4 hours. Remove chicken and let cool. Add the vegetables to the broth and simmer uncovered until the beans and potatoes are tender. Stir occasionally to prevent scorching. Add the chicken deboned and diced, or in sections. Add the seasonings. NOTE: If canned vegetables are used, include their juices and reduce water to 2 quarts for a thin stew, and 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 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. Recipe from Chownings Tavern in Old Town Williamsburg, Va. Taken from The Williamsburg Cookbook Typed by Dale & Gail Shipp, Columbia Md.

NOTES

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Brunswick Stew

2 c Lima beans, frozen
2 c Okra, cut (optional)
4 c Fresh OR
2 2 (cans of corn, 1 lb each)
1 ts Pepper
 (or two 3 lb broilers)
2 lg Onions, sliced
6 lb Stewing hen
3 md Potatoes, diced
4 c Corn cut from cob OR
1 tb Sugar
2 2(l lb cans tomatoes)
3 ts Salt

Cut chicken in pieces and simmer in 3 quarts of water for a THIN stew, or 2  quarts of water for a THICK stew, until meat can easily be removed from the  bones, about 2 1/4 hours. Remove chicken and let cool.    Add the vegetables to the broth and simmer uncovered until the beans and  potatoes are tender.  Stir occasionally to prevent scorching. Add the  chicken deboned and diced, or in sections. Add the seasonings.    NOTE:  If canned vegetables are used, include their juices and reduce water  to 2 quarts for a thin stew, and 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 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.    Recipe from Chownings Tavern in Old Town Williamsburg, Va. Taken from The  Williamsburg Cookbook Typed by Dale & Gail Shipp, Columbia Md.

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Nutrition

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Serving Size: 1 Serving (347g)
Recipe Makes: 8 Servings

Calories: 596
Calories from Fat: 279 (47%)

Amt Per Serving		% DV

	Total Fat 31g	41 %
	Saturated Fat 8.7g	44 %
	Monounsaturated Fat 11.3g
	Polyunsanturated Fat 7.7g
Cholesterol 214.3mg		66 %
Sodium 208.6mg		7 %
Potassium 924.8mg		24 %
Total Carbohydrate 6.2g		2 %
	Dietary Fiber 0.6g	3 %
	Sugars, other 5.6g
Protein 68.9g		98 %
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: 596

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