*  Exported from  MasterCook  *

               Chowing's Tavern Brunswick Stew (HBWK07A)

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Beef                             Main dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6       lb           Stewing hen or 2 broiling hens
   2       lg           Onions -- sliced
   2       c            Okra -- cut (optional)
   4       c            Tomatoes -- peeled and crushed
   2       c            Green lima beans
   2       md           Potatoes -- 1/2" dice
   4       c            Fresh corn -- cut from the cobs
   1       tb           Salt
   1       ts           Ground black pepper
   1       tb           Sugar

  Cut chicken into pieces and simmer in 3 qt of water for a thin
  stew, or in 2 qt for a thick stew, until meat can be easily removed
  from bones, about 2 hours; remove chicken from broth; add raw
  vegetables and simmer, uncovered, until beans and potatoes are
  tender, stirring occasionally to prevent scorching; add chicken,
  boned and diced, and the seasonings; mix well and remove from heat;
  let cool to room temperature, uncovered, then cover, refrigerate
  overnight; reheat over moderately-low heat to a slow simmer;
  DO NOT BOIL! Serve with warm biscuits or bread.

  Notes: If canned vegetables are used, drain and include juices in
  chicken cooking liquid.

  Brunswick stew benefits from long slow cooking. In some homes, it
  is a rule that the stew cannot be eaten the day it is made. The
  flavor will always improve with age.
 

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