Christmas Recipes

Brunswick Stew


1 (3 lb.) broiler-fryer
1 1/2 tsp. salt
1 c. peeled, chopped red potatoes
1 (15 oz.) can tomato sauce
1 3/4 c. frozen lima beans
2/3 c. chopped onion
1 3/4 c. frozen whole kernel corn
1 tsp. sugar
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. ground red pepper
1/8 tsp. dried oregano
1/8 tsp. poultry seasoning


Place chicken and 1 1/2 tsp. salt in a large Dutch oven; add water to cover. Bring to a boil; cover, reduce heat, and simmer 2 to 2 1/2 hours or until done. Drain, reserving broth. Remove and discard skin from chicken. Bone chicken; chop mmeat. Set aside. Skim fat from reserved broth. return broth to Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, until broth is reduced to 2 cups. Add potato, and simmer 10 minutes. add tomato sauce, lima beans, and onion, and simmer an additional 20 minutes. Stir in reserved chicken, corn, and remaining ingredients, and simmer an additional 10 to 15 minutes or until vegetables are tender. Yield: 8 1/2 cups.

Added On: 2006-05-22
Submitted By: Staff
Filed under the following categories:
¬ Chicken ¬ Dinner

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