Brunswick Stew

I have no idea where this recipe came from.

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yield: 6 servings

active time: 15 minutes

total time: 30 minutes

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added by: Jen

cuisine: soups

Ingredients

• • 3 lb broiler-fryer chicken, cut up

  • 1 medium potato, cubed (about 1 c)

  • 1 medium onion, chopped (about 1/2 c)

  • 1/4 lb lean salt pork, cut into 1" pieces

  • 1/2 c cold water

  • 2 T all-purpose flour

  • 2 c water

  • 1 1/2 t salt

  • 1/4 t pepper

  • 2 can (16 oz each) whole tomatoes, undrained

  • 1 can (16 oz) lima beans, undrained

  • 1 can (17 oz) whole kernel corn, undrained

  • dash of ground red pepper

Preparation

Remove any excess fat from chicken. Heat chicken, giblets, neck, 2 c water, and the salt to boiling in Dutch oven; reduce heat. Cover and simmer until thickest pieces of chicken are tender, about 40 minutes.

Skim fat from broth. Remove chicken from bones if desired; return chicken to broth. Stir in pepper, red pepper, tomatoes, corn, beans, potato, onion, and pork. Heat to boiling; reduce heat. Cover and simmer about 45 minutes. Shake 1/2 c cold water and the flour in tightly covered container; stir into stew. Heat to boiling, stirring constantly. Boil and stir 1 minute.