2 lb broiler-fryer chicken, to
3 lb broiler-fryer chicken, cut into ser, ving pieces
2 cup water
6 whole peppercorns
2 bay leaves
2 tsp salt
3 ripe tomatoes, peeled and cut into, 8 wedges each
1 medium onion, thinly sliced
10 oz frozen lima beans, thawed
10 oz whole kernel corn, thawed
10 oz frozen okra, thawed and sliced into, 1/2-inch piece
Directions
1. Wash chicken and pat dry. 2. Place chicken, water, peppercorns, bay
leaves and salt in a deep, 3-quart, heat-resistant, non-metallic
casserole. Stir to combine. 3. Heat, covered, in Microwave Oven 10
minutes. Stir contents. Heat, covered, in Microwave Oven an
additional 5 minutes. 4. If desired, remove chicken from bone and cut
into 1-inch pieces. 5. Discard bay leaves and peppercorns. 6. Return
chicken to broth and add remaining ingredients. 7. Heat, covered, in
Microwave Oven 10 minutes. 8. Uncover and heat an additional 5
minutes or until chicken and vegetables are tender. 9. Serve in soup
bowls.
Servings: 4 servings
Brunswick Stew Ii Recipe brought to you by Recipe Ideas
Categories: Soup; Stew
The History of Recipes
Historians have traced the existence of recipes way back into history, certainly as far back into history as the Egyptians, and potentially, even further back. Having said that, generally, these old records were just basic hieroglyphic or cunieform instructions for food preparation.
Progressing into The time of the romans 25BC a roman called Apicius compiled a few documents detailing recipes enjoyed by wealthy Romans. In his works, he tells us how the roman meals were separated into appetizers, entrees and desserts, a very modern way of dining. Aspicius also informs us how the cooks of his times used a good variety of herbs and spices, including some familiar names for example bay, mint and parsley. In the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from the holy lands, including spices like rosemary and coriander. These new foods and spices led to a surge in books on cookery, the majority of which are kept safe in academic collections. The introduction of television brings us TV cooks and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to access thousands of recipes such as those found on our site. |
We hope you enjoy this Brunswick Stew Ii recipe.
