Chownings Tavern Brunswick Stew Recipes

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CHOWNING'S TAVERN BRUNSWICK STEW



Chowning's Tavern Brunswick Stew image

I received this recipe on a Christmas card from my sister who lives in Williamsburg, Virginia. Tried it and we just love it. (I did omit the okra, however.) Great dish on a cold winter day.

Provided by Annita Linn

Categories     Chicken Soups

Time 3h

Number Of Ingredients 11

6 lb chicken
1 lb italian sausage, mild
2 large onions, chopped
2 c lima beans
4 c corn, cut from cob or 2 cans (1 lb each)
2 c okra, cut (optional)
3 medium potatoes, diced
4 c tomatoes, fresh or canned
1 tsp pepper
3 tsp salt
1 Tbsp sugar

Steps:

  • 1. 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.
  • 2. Brown italian sausage in a skillet and drain any fat.
  • 3. Add chicken, boned and diced if desired, sausage, and the seasonings to the broth. Let simmer at least 45 minutes.
  • 4. Note: If canned vegetables are used, include juices and reduce water to 2 quarts for a thin stew, 1 quart for a thick stew.
  • 5. Also Note: Brunswick stew is one of those delectable meals 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 served reheated.

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  • Cut the chicken in pcs and simmer it - in 3 qts of water for a thin stew or possibly 2 qts of water for a thick stew - till the meat can easily be removed from the bones, for about 2 1/4 hrs. If canned vegetables are used, include their juices and reduce water to 2 qts for a thin stew and 1 qt for a thick stew.
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