Ingredients
1 each stewing hen(6 lbs) or 2 broi
1 each)
2 each lg onions-sliced
2 cup okra, cut (optional)
4 cup tomatoes, peeled and crushe
2 cup green lima beans
2 each 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 | (Hbwk07a) Recipe brought to you by Recipe Ideas
Categories: Soup; Stew
The History of Recipes
We are able to read the history of `recipes` far back into history, in truth as far as ancient Egypt, and quite possibly further than that. Interesting though that maybe, in the main part, these early cook books were just very basic pictorial instructions for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to historians are some tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. Moving our culinary historical trip onwards, we have two recipe books from the 1300s - one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, they are not about the spicy food that is familiar to us all today, but rather recipes for the types of food enjoyed by the rich and wealthy people of that period. Later on, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from Arab cuisine, including spices such as coriander, parsley, and rosemary. The introduction of these new tastes was responsible for an increase in books on cooking, many of which still exist in private collections. Over the next few hundred years, the wealthy families of Europe competed to offer the best banquets, and because of this chefs and their recipes were greatly in demand. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe collections really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to assembling, testing, and writing down popular recipes of the day. The arrival of TV brought us TV cookery programs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Chowing's Tavern Brunswick Stew _ (Hbwk07a) recipe.
