Brunswick Stew Georgia Style Recipes

BRUNSWICK STEW GEORGIA STYLE ( CHICKEN & PORK )

Steps:

• Cut celery, carrots, and onion in half; combine vegetables, chicken and next 3 ingredients in a large stockpot.
• Bring mixture to a boil; reduce heat and simmer 1 hour or until chicken is very tender.
• Bone and shred chicken.
• Pour broth through a wire mesh strainer into a bowl, discarding vegetables; return broth to stockpot and add remaining ingredients.
• Bring to a boil, reduce heat and simmer for 1 hour or desired thickness.
• Remove and discard bay leaf.

BRUNSWICK STEW

Steps:

• Place the pork chops, chicken and round steak in a large Dutch oven; cover with water. Cover and cook for 1-1/2 hours or until meat is tender. , Strain stock into another large kettle; refrigerate overnight. Remove bones from meat; dice and place in a separate bowl. Cover and refrigerate overnight. , The next day, skim fat from stock. Add the tomatoes, onion, tomato sauce, vinegar, sugar, garlic and pepper sauce. Simmer, uncovered, for 45 minutes. , Add the kernel corn, cream-style corn and reserved meat; heat through. Stir in bread crumbs; season with salt and pepper.

SOUTH GEORGIA BRUNSWICK STEW

Steps:

• Boil chicken with 3 quarts water, 1 stick celery, 1 carrot, 1 tsp salt, 1 tsp black pepper for 2 hours on medium heat. Add more water as needed.
• Debone and defat chicken. Chop and shred and set aside 2 cups.
• Filter chicken broth with strainer and set aside.
• Debone and defat smoked meat and cut and shred into small pieces. Set aside 2 cups.
• Chop carrot, celery, onion, and garlic.
• Heat 3 tbs cooking oil in large stewing pot. Add chopped celery, onion, carrot and garlic.
• Stir and simmer on medium heat until carrots are cooked (about 5 min) Add a tbs water if onions start to brown.
• While onions/carrots/celery are cooking, chop up 2 cans whole tomatoes. I use food processor for about 2 seconds.
• Add chopped tomatoes to cooked carrots and onions.
• Add 4 cups of the chicken broth.
• Add 2 cups the chopped smoked meat.
• Add 2 cups chopped chicken meat.
• Add butter beans, corn, rice, salt, pepper, cayenne pepper, ketchup, bouillon cubes, and bay leaf.
• Add more of the filtered chicken broth if needed to make soupy.
• Cook at medium low heat for 1 hour.

NORTH GEORGIA BRUNSWICK STEW

Steps:

• Bring 2 quarts water and chicken to a boil in a Dutch; reduce heat and simmer 40 minutes or until tender.
• Remove chicken and set aside. Reserve 3 cups broth in Dutch oven. (Reserve remaining broth for other uses.).
• Pour lima beans and liquid through a wire-mesh strainer into Dutch oven. Reserve beans; add tomato to Dutch oven.
• Bring to a boil over medium-high heat; cook stirring often, 40 minutes or until liquid is reduced by one-third.
• Skin, bone, and shred chicken. Mash reserved beans with a potato masher.
• Add chicken, mashed and frozen beans, potato, and onion to Dutch oven. Cook over low heat, stirring often, 3 hours and 30 minutes.
• Stir in corn and remaining ingredients; cook over low heat, stirring often, 1 hour.
• (Optional) 30 minutes before it is done I whisk the stew with an electric mixer for a more traditional smooth texture. I like to leave some chunks.

BRUNSWICK STEW

Steps:

• In a large pot over high heat, combine the salt pork, chicken and water and bring to a boil. Reduce heat to low, cover and simmer for 45 minutes, or until chicken is tender.
• Remove chicken and allow to cool until easy to handle. Remove meat and discard the skin and bones. Chop meat into bite size pieces and return to the soup.
• Add the potatoes, onions, tomatoes, corn, lima beans, Worcestershire sauce, salt and ground black pepper. Stir well and simmer, uncovered, for 1 hour.

TRADITIONAL BRUNSWICK STEW

Steps:

• Cook onion and garlic in oil until the onion is transparent. Add the meat and brown.
• Drain and add all other ingredients except potato flakes. Cook for 30 minutes over low heat, stirring often.
• Add potato flakes (more or less than the amount listed)to thicken to desired consistency. Add salt, pepper and tabasco to taste.