Brunswick Stew
Serves: 3
Catharine Rutherford
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
46
Sourness
32
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
910 g
Chicken (parts)8 cups
Water2 cups
Whole Kernel Corn (canned)1 tbsp
Worcestershire Sauce1 tsp
Salt1 tsp
Ground Black PepperDirections:
1
In a large pot over high heat, combine the salt pork, chicken and water and bring to a boil
2
Reduce heat to low, cover and simmer for 45 minutes, or until chicken is tender
3
Remove chicken and allow to cool until easy to handle
4
Remove meat and discard the skin and bones
5
Chop meat into bite size pieces and return to the soup
6
Add the potatoes, onions, tomatoes, corn, lima beans, Worcestershire sauce, salt and ground black pepper
7
Stir well and simmer, uncovered, for 1 hour