Recipe
from "The South: The Beautiful Cookbook:
authentic recipes from the American South,"
Harper Collins © 1996
Southerners love to debate the origins of Brunswick stew. Virginia,Georgia and
North Carolina all claim to be its birthplace, but the truth most likely is
that it originated with Native Americans. The first stews of early America
contained all sorts of wild game. Some cooks still say it isn't Brunswick Stew
unless it has squirrel. This tamer, more soup like version relies on chicken
and a variety of vegetables some stew makers would find unnecessary. That's
okay; it wouldn't be Brunswick Stew without a debate.
Ingredients:
1 stewing hen, about 6 lb
4 qt chicken stock
3 celery ribs
1 tablespoon sugar
2 lb boiling potatoes, cut into 1/2 in and diced
1 lb yellow onions, coarsely chopped
6 large ripe tomatoes, peeled, seeded and coarsely chopped
2 1/2 cups fresh or frozen lima beans
2 1/2 cups ( 15 oz) fresh or frozen corn kernels
2 green bell peppers, finely chopped
4 tablespoons McCormick Spiced Mediterranean Sea Salt
1/2 teaspoon freshly ground pepper
thinly sliced green onions for garnish
Directions:
In a large, heavy non reactive pot over medium heat, combine the hen, stock and
celery. Cover and simmer until the meat pulls away from the bones, 2-3 hours.
Remove from the heat. Transfer the chicken to a large heatproof plate and set
aside until cool enough to handle. Remove the skin and meat from the bones.
Discard the skin and bones and cut the meat into 1-in diced. Cover the
meat and refrigerate until ready to use. Meanwhile, strain the stock through a
medium meshed sieve and skim off any foam or surface fat.
Return the stock to
the pot and set over medium-high heat. Add the sugar, potatoes,onions,
tomatoes, lima beans, corn and bell peppers. Bring to a boil, then reduce the
heat to medium-low. Cover and simmer, stirring occasionally, for 1 hour.
Add
the chicken, salt and pepper. Bring to a simmer. Cover and simmer, stirring
occasionally, until the flavors have melded, 45 minutes.
Adjust the seasoning
with salt and pepper if needed.
To serve, transfer the stew to a large soup tureen and garnish with green onions.
SERVES 12
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