Brunswick Stew

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Brunswick Stew

There are about as many recipes for Brunswick Stew as there are sands on the beach. This is just another entry into the already abundant mass.

Preparation Time: 2 Hours Serving Size: 20

1 whole chicken
2 tablespoons Worcestershire sauce
2 1/2 teaspoons black pepper
1 2/3 tablespoons salt
1 1/4 teaspoons Texas Pete hot sauce
1 1/4 cup ketchup
1/2 cup butter, melted

1 large or two small lemons
10 cups lima beans
10 cups whole corn
5 cups okra cut in 1/2" pieces
5 stalks celery cut in 1/2" pieces
5 cloves garlic, minced
5 medium onions, chopped

In a large stock pot, cover chicken with water and bring to a boil. Lower heat, cover and simmer for 30 minutes or until chicken is tender and no longer pink near the bone. Remove chicken from broth and cool (reserve the stock). De-bone chicken, discarding the skin and cut meat into bite size pieces. Set aside. Squeeze lemon juice into a bowl and remove lemon zest. Add juice and zest along with remaining ingredients to stock pot and cook 30 minutes or until thick. Add chicken pieces to stew and heat through. Even better when made a day ahead, allowed to cool and stored in the refrigerator over night and reheated to served the next day.

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Updated Friday, April 23, 2010
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