Cut chicken in pieces and simmer in 3 quarts water for a thin stew, or 2 quarts for a thick stew, until meat can easily be removed from bones, about 2-1/4 hours. Add raw vegetables to broth and simmer, uncovered, until beans and potatoes are tender. Stir occasionally to prevent scorching. Add chicken, boned and diced if desired, and the seasonings. Note: If canned vegetables are used, include juices and reduce water to 2 quarts for a thin stew, 1 quart for a thick stew. Serves 6-8. Also note: Brunswick stew is one of those delectable things that benefit from long, slow cooking. It is a rule in some tidewater homes never to eat Brunswick Stew the same day it is made as its flavor improves if it is left to stand overnight and reheated. ARKANSAS TODAY, CHANNEL 11, KTHV 10/10/1990 "COOKING WITH DON BINGHAM" From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (57g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 5 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 5.6mg||0 %|
|Potassium 282.8mg||7 %|
|Total Carbohydrate 14.1g||4 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 10.7g|
|Protein 3.9g||6 %|
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Calories per serving: 73
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