Brunswick Stew

Name: Brunswick Stew
Ingredients: 5 lb. leg quarter chicken; 3 lb. breast; 2 (28 oz.) cans tomatoes; 1 (16 oz.) can tomatoes; 1 (16 oz.) V-8 juice; 3 lb. potatoes; 1 stick margarine; 1 medium onion; 4 carrots; 2 stalks celery; 3 lb. frozen butter beans; 3 (No. 2) cans white corn

12 ingredients

8 steps

Ingredients

5 lb. leg quarter chicken
3 lb. breast
2 (28 oz.) cans tomatoes
1 (16 oz.) can tomatoes
1 (16 oz.) V-8 juice
3 lb. potatoes
1 stick margarine
1 medium onion
4 carrots
2 stalks celery
3 lb. frozen butter beans
3 (No. 2) cans white corn

Directions

1

Cover chicken with water and cook until starts coming off bone. Remove bones.
2

Break chicken apart.
3

Add canned tomatoes, tomato sauce, V-8 juice, potatoes (cut into small pieces), margarine, chopped onion, carrots (sliced) and celery (chopped).
4

Cook until done.
5

Add butter beans and cook.
6

Add white corn.
7

Cook 5 to 10 minutes more; season to taste.
8

Makes about 13 quarts.