Brunswick Stew

Brunswick Stew


  • 2 stewing chickens, cut up
  • 16 oz.s can tomatoes, drained
  • 1/2 cup carrots, chopped
  • 1/2 cup red potatoes, diced
  • 1 cup frozen corn kernels
  • 1 cup frozen lima beans
  • 1 meaty ham bone
  • 2 small onions
  • 4 whole cloves
  • 2 bay leaves
  • 1 bunch parsley
  • black peppercorns
  • 1 stalk celery, chop
  • 1 teaspoon dried thyme
  • 1 small dried red chili pepper
  • 3 quarts water


Place the ham bone in a large stock pot. Stud each onion with the cloves and add to pot with remaining stock ingredients. Bring to a boil, cover, reduce heat and simmer 1 hour, skimming surface if necessary. Add chicken and continue cooking 2 hours longer. Remove chicken from pot and set aside to cool. When cool enough to handle remove meat from bones. Discard all skin, fat and bones. Chop meat into large pieces. Strain stock and skim as much fat as possible. Return stock to pot and boil until reduced to 1 quart. Add tomatoes, potatoes and carrots and simmer 15 minutes. Add corn and simmer 5 minutes longer. Add beans and all the chopped meat and simmer 10 minutes. Taste and adjust seasoning with salt and pepper.

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