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Brunswick
Stew
| 1 - 6 pound chicken
¼ cup butter or margarine 1½ tablespoons salt ¼ teaspoon black pepper 1 bay leaf 2½ cups water 2 tablespoons lemon juice 2½ cups canned tomatoes ½ cup sliced onions ½ teaspoon sugar 2 cups lima beans, canned or frozen 2½ cups whole kernal corn, canned or frozen 2½ cups okra, canned (optional) ½ teaspoon celery salt ½ cup butter or margarine 1 cup toasted bread crumbs Cut chicken into serving pieces. Rinse
in cold water and dry. Melt ¼ cup butter in Dutch oven or large,
heavy kettle and brown chicken on both sides. Sprinkle with salt and pepper.
Add the bay leaf, water and lemon juice, tomatoes, onions and sugar. Cover
and cook until chicken is tender, about 2½ hours. Remove chicken
from pan. Add beans, corn okra, celery salt and cayenne pepper to broth
and simmer 30 minutes. Remove chicken from bones. Add chicken meat, ¼
cup butter and bread crumbs to the kettle and cook for 10 minutes. Serve
hot.
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