Brunswick Stew
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A home-kitchen version of brunswick stew, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 (3 lb.) fryer
- 4 medium onions
- 1 1/2 quart fresh or frozen butter beans
- 3 or 4 medium potatoes (diced)
- okra (optional)
- 1 quart corn
- 1 quart or more tomato juice
- salt and pepper to taste
- red pepper to taste
Method
Boil chicken and onions until tender meat can be removed from bones.
While chicken cools, add beans, potatoes and okra to broth and cook for 45 minutes.
Remove chicken from bones; remove skin and chop chicken into small pieces.
Add to beans along with corn and tomato juice.
(Amount of juice depends upon the amount of chicken broth you have.)
Season and simmer for at least another hour.
Freezes well.
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