Williamsburg Brunswick Stew Recipes

Steps:

• 1. Rinse chicken and cut in pieces so it can be submerged in broth for faster cooking. At most grocery stores they have a whole chicken cut in pieces, so you can buy that and save a step. Remove skin on all but the wings and you will have a really low-fat version of this soup. Make sure u remove the liver and gizzards and toss or use for something else. Note, you don't want boneless chicken because the flavor comes from the bones as well.
• 2. Fill a large 8 Quart pot with 2 quarts of chicken broth and add chopped onions, chopped garlic, salt, pepper, thyme, bay leaf and tomatoes. Simmer partially covered on medium for 1-1/2 hours. Note for a pressure cooker, cook for 10 minutes under pressure. The Soups & Stews button automatically defaults to 10 min. It will take about 10 min to heat up, so 20 min total for this first round.
• 3. While chicken is cooking, clean and chop your potatoes. I used some fingerling potatoes and some of the purple ones available to add color and variation to the soup. Use what you like. Best if you don't use a baking potato, but a more waxy textured potato so it holds up while cooking for a long time. Set to side.
• 4. Prepare your okra or zucchini. Don't slice too thin. I use small 1-inch thick zucchinis so i can just slice them once to speed up prep. Set aside
• 5. After about 1-1.5 hours, remove chicken from the soup and debone quickly. You want it when the meat is falling easily from the bones. I use some tongs and a fork to do this quickly since it is hot. Or let cool a bit first. Return deboned chicken back to pot. If using a pressure cooker, do the same thing, but release the pressure immediately after 10 min and then debone.
• 6. Add to the soup, all the veggies you prepped in step 3 and 4 plus the lima beans and corn. During this step also add the sugar.
• 7. Cover and bring to a bubbling simmer and cook for 30 min on med-high. The goal here is to make sure the potatoes are cooked so a fork goes in easily. Then reduce to medium low and simmer for another hour, stirring occasionally. If using the pressure cooker, reseal and cook again for another 10 min under pressure. Release pressure exactly after 10 minutes. Open and stir ingredients and turn off pressure cooker. When either scenario above is complete, let cool covered and put in fridge for next day. I plan ahead and make room for the whole pot in fridge so i don't have much clean up until the next day either.
• 8. Reheat soup and serve with hot buttermilk biscuits the following day. Alternative #2, serve with oyster crackers. Alternative #3. serve with a dollop of sour cream for those that like sour cream on everything, like me! Skip this alternative for dairy-free.

Steps:

• In a large pot over high heat, combine the salt pork, chicken and water and bring to a boil. Reduce heat to low, cover and simmer for 45 minutes, or until chicken is tender.
• Remove chicken and allow to cool until easy to handle. Remove meat and discard the skin and bones. Chop meat into bite size pieces and return to the soup.
• Add the potatoes, onions, tomatoes, corn, lima beans, Worcestershire sauce, salt and ground black pepper. Stir well and simmer, uncovered, for 1 hour.

Steps:

• 1. Cut chicken in pieces and simmer in 3 quarts water for a thin stew, or 2 quarts for a thick stew, until meat can easily be removed from bones, about 2 1/4 hours. Add raw vegetables to broth and simmer, uncovered, until beans and potatoes are tender. Stir occasionally to prevent scorching.
• 2. Brown italian sausage in a skillet and drain any fat.
• 3. Add chicken, boned and diced if desired, sausage, and the seasonings to the broth. Let simmer at least 45 minutes.
• 4. Note: If canned vegetables are used, include juices and reduce water to 2 quarts for a thin stew, 1 quart for a thick stew.
• 5. Also Note: Brunswick stew is one of those delectable meals that benefit from long, slow cooking. It is a rule in some Tidewater homes never to eat Brunswick stew the same day it is made, as its flavor improves if it is left to stand overnight and served reheated.

Steps:

• Place the pork chops, chicken and round steak in a large Dutch oven; cover with water. Cover and cook for 1-1/2 hours or until meat is tender. , Strain stock into another large kettle; refrigerate overnight. Remove bones from meat; dice and place in a separate bowl. Cover and refrigerate overnight. , The next day, skim fat from stock. Add the tomatoes, onion, tomato sauce, vinegar, sugar, garlic and pepper sauce. Simmer, uncovered, for 45 minutes. , Add the kernel corn, cream-style corn and reserved meat; heat through. Stir in bread crumbs; season with salt and pepper.

Steps:

• Combine the flour, salt, garlic powder, and pepper in a Ziploc bag; add the chicken pieces and shake until coated evenly.
• Add the vegetable oil to a sauté pan on medium-high heat. Cook the chicken until browned on both sides, then add chicken and (not browned) pork chops to the crock pot.
• Sauté the chopped onion in the oil and meat drippings until browned. Add to slow cooker.
• Combine tomatoes, Worcestershire, and Tabasco; pour over meat.
• Add the chicken stock/water to the crock pot.
• Cover and cook on low for 4-6 hours, until the chicken is tender.
• Add the lima beans and corn; continue cooking for another 1-2 hours until the vegetables are tender.
• Remove chicken and pork from the crock pot; shred meat with two forks and return to stew.
• Enjoy!