Remove the bones and skins from the chickens. Re-use the
Cook chicken and pork separately until done.
Cool and cut up or grind the lean meat.
Cook the stew in the broth from the hen. Use a large pot and cook all of the following.
In heavy pot, assemble all ingredients, but corn.
Cook, watch constantly to keep the stew from burning, about 2 hours or until thick.
Add corn during the last 1/2 hour.
If stew is too thin, thicken with some mashed potatoes; use potato flakes if you don't have leftover potatoes.
Put all ingredients in large pot.
Simmer until hot.
Stir frequently as stew will stick to bottom of pan.
ight before I make this brunswick stew I placed the beef and
Pour all ingredients in large stew pan or Dutch oven.
Simmer about 2 hours with 5 to 8 drops of Tabasco sauce.
Cut chicken in pieces and simmer in 2 or 3 quarts water for 2 1/4 hours.
Remove chicken; add vegetables to broth and simmer, uncovered, until beans and potatoes are tender.
Stir to prevent scorching.
Add chicken (boned and diced) and seasonings. Brunswick Stew is better if made a day ahead and allowed to stand in refrigerator overnight in order for flavors to blend.
Serve with a salad and chunks of bread and butter.
Mix all ingredients in a large pot or Dutch oven.
Heat and serve.
Unusually good for such a quick and easy recipe!
Saute onion; add all other ingredients.
Stir well.
Heat to a good boil, stirring to keep from sticking.
If too thick, add some water, to keep from sticking.
Mix all ingredients together in a Dutch oven.
Cook over medium heat on top of stove until heated through and potatoes are done.
The longer you cook this, the better it tastes.
You may put ingredients in a crock-pot and cook all day.
This recipe is from Billy's aunt, Frances Yeats.
Prepare and mix all ingredients.
Simmer slowly, stirring often to keep from sticking.
Stock from chicken and pork may be used to make stew desired thickness.
Cooking time is 1 hour.
Cook chicken and beef until done.
Save broth from both. Skin, debone and cut up chicken.
Pull apart stew beef.
Place all ingredients, including broth from chicken and beef and juices from vegetables, in a 12-quart pot.
Add enough water to fill pot. Cover; cook on medium heat, stirring occasionally to avoid sticking, until potatoes have softened and the stew has thickened. The potatoes and carrots will have begun to come apart and will be small in size.
Can be frozen.
Stew chicken until tender; remove from the bones.
Cook stew meat until tender.
Mix all ingredients together, broth and all. Simmer for an hour.
This is an old family recipe and will take a lot of your time, however, it will be worth your efforts.
So relax and put on your favorite blues c.d. and get going!
Slice salt pork down to the skin and put in the pot with other meats.
Put in salt; simmer until meat separates from the bones, about 3 hours.
Remove meat from bones and add to all the vegetables.
Mix well and add seasoning.
Put on very low heat until it begins to cook and then let simmer barely.
Stir often to prevent sticking.
Stew is ready when thick and mushy.
Add seasoning to taste.
ool, discard skin. Pull meat from bones and discard bones. Tear
ntil done.
Remove chicken from bones.
Do not use
Combine all ingredients.
Heat and simmer 30 minutes or longer.
Cook meat until done.
At this point, you may freeze meat for use later.
Add vegetables to cooked meat and cook until done. For a crowd, use a wash pot with a boat paddle to stir.
Freezes well.
I only made 1/6 of the recipe.
Boil meat separately; chop.
Grind chicken skins.
Soak beans overnight.
Cook beans and onions in broth; mash.
Boil potatoes in jackets.
Mash tomatoes.
Add meat and broth.
Combine all ingredients except potatoes.
Mash potatoes.
Add to stew while hot.
Cook, stirring, to keep from sticking until thoroughly heated.
May be canned or frozen.
Yield: 13 quarts stew.