Brunswick Stew

Name: Brunswick Stew
Ingredients: 1 whole chicken; 1 large onion, chopped; 3 celery stalks; 1 tsp. salt; 1/4 tsp. pepper; 16 oz. Shoe Peg corn (fresh or frozen); 8 potatoes, cubed; 1/4 tsp. marjoram; 3 Tbsp. butter; 10 oz. small butter beans (fresh or frozen); 24 oz. canned or fresh tomatoes; 1/3 c. ketchup; 3 Tbsp. vinegar; 1 tsp. Worcestershire sauce; 1/2 tsp. Tabasco sauce; 1/2 tsp. ground bay leaf; 1 Tbsp. sugar

17 ingredients

7 steps

Ingredients

1 whole chicken
1 large onion, chopped
3 celery stalks
1 tsp. salt
1/4 tsp. pepper
16 oz. Shoe Peg corn (fresh or frozen)
8 potatoes, cubed
1/4 tsp. marjoram
3 Tbsp. butter
10 oz. small butter beans (fresh or frozen)
24 oz. canned or fresh tomatoes
1/3 c. ketchup
3 Tbsp. vinegar
1 tsp. Worcestershire sauce
1/2 tsp. Tabasco sauce
1/2 tsp. ground bay leaf
1 Tbsp. sugar

Directions

1

Cook and bone chicken.
2

Drain broth.
3

Add onion, celery, salt and pepper.
4

Add corn, butter beans, tomatoes, ketchup and vinegar; cook for 2 hours.
5

The last 30 minutes, add cut up chicken and potatoes, Worcestershire sauce, Tabasco sauce, marjoram, bay leaf, butter and sugar.
6

Add water, if necessary, to make more soupy.
7

Makes 12 to 14 servings.