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
It is possible to track the history of written recipes way back into history, in truth as far into history as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, these, old recipes were just very basic hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe in existence, according to academics are some clay tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. As our culinary historical trip moves on a few more years there were a couple of interesting recipe books which date from the fourteenth century ; one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the indian curry that is served today, but rather recipes for the types of food on the menues of the rich and wealthy people of the period. In the fifteenth century, knights returning from the crusades brought back many spices and herbs from the holy land, including spices like rosemary and coriander. The introduction of these new tastes created a surge in recipe books, the majority of which still exist in private libraries. Over the following few hundred years, the upper-class families of the West competed with each other to serve the most exotic meals, and consequentially the best chefs and their recipe collections were greatly in demand. Notwithstanding that, it was during the 1800s that cookery and cookery books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to assembling, verifying, and recording popular recipes of the day. The introduction of television brings us cooking programs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, permitting everybody to access thousands of recipes just like those on our web site. |
We hope you enjoy this Chowing's Tavern Brunswick Stew _ (Hbwk07a) recipe.
