Ingredients
1 stewing hen(6 lbs) or 2 broi
1 each)
2 lg onions-sliced
2 cup okra, cut (optional)
4 cup tomatoes, peeled and crushe
2 cup green lima beans
2 med potatoes-1/2 inch dice
4 cup corn cut from cob or 2 l6oz
1 tbsp salt
1 tsp black pepper, ground
1 tbsp sugar
Directions
Cut chicken into pieces and simmer in 3 quarts of water for a thin
stew, or in 2 quarts for a thick stew, until meat can be easily
removed from bones, about 2 hours; remove chicken from broth; add raw
vegetables and simmer, uncovered, till beans and potatoes are tender,
stirring occasionally to prevent scorching; add chicken, boned and
diced, and the seasonings; mix well and remove from heat; let cool to
room temperature, uncovered, then cover, refrigerate overnight;
reheat over moderately-low heat to a slow simmer; DO NOT BOIL! Serve
with warm biscuits or bread. Notes: If canned vegetables are used,
drain and include juices in chicken cooking liquid.
Brunswick stew benefits from long slow cooking. In some homes,
it is a rule that the stew cannot be eaten the day it is made. The
flavor will always
improve with age.
Servings: 8 servings
Chowing's Tavern Brunswick Stew Recipe brought to you by Recipe Ideas
Categories: Soup; Stew
The History of Recipes
Food historians have traced the existance of recipes back into history, in truth as far as the ancient Egyptians, and maybe even further. In practice though, mostly, these old cookbooks were just very basic hieroglyphic recipes for preparing meals.
As our culinary historical trip moves on a few more years there are two interesting cookery books which date from the 1300s ; a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these two books have no connection with the spicy food that we all know today, but instead recipes for the types of meals eaten by the rich and wealthy people of the time. In the fifteenth century, the Crusaders brought back many new spices and herbs from the holy lands, including spices such as parsley and basil. The introduction of these new tastes led to an explosion in manuscripts on cookery, the majority of which are now in private libraries. Like it or not, the introduction of television brought us celebrity chefs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to search through thousands of recipes just like those on our site. |
We hope you enjoy this Chowing's Tavern Brunswick Stew recipe.
