The time honored recipe that I learned for Brunswick Stew involved 3 or 4 squirrels, a rabbit and maybe a possum (or some other roadkill). Or squirrel, rabbit and chicken at least. Needless to say, I scared a priest from New York (NYC) by explaining this before I served him this version.
Brunswick StewCourse: MainCuisine: AmericanDifficulty: Easy
1 chicken (˜4 lbs)
1 lb lean ground beef
1 lb bulk breakfast sausage
4 potatoes, cubed
1 lb carrots (peeled, sliced)
1 cup corn (niblets)
1 cup lima beans (frozen)
1 cup blackeye peas
1 cup ketchup
1 bottle barbeque sauce
1 or 2 onions, chopped
- In a large stock pot cover chicken with salty water and add a handful of carrots, celery and onion
boil the chicken until very tender (falling off the bones even)
- Remove chicken from the pot; let it cool a bit before pulling the meat off of the bones
- Pour broth into a bowl or other container and set aside. You will add some or all of this back to the stew later.
- In the stock pot brown beef, sausage and onions
- Add veggies (potatoes, corn, carrots, peas, beans)
- Add chicken meat and chicken broth
- Add ketchup and barbeque sauce
- Cover over a low heat, stirring periodically until veggies are tender and flavors have married.
- This is just a basic recipe. The size of chicken can vary greatly; If you use canned peas, beans, corn, etc, just use the whole can; potatoes: do you like more? Or maybe they are huge or maybe small; it’s okay. Barbeque sauce? Lately I’ve been using Sweet Baby Ray’s, but when I started making it, I used Open Pit (can’t find that anymore – sad). Just pick something you like;