Brunswick Stew

from The Best of Georgia Farms Cookbook and Tour Book
Fred Brown and Sherri M. L. Smith
Page 13


2 3-pound fryer chickens

(C.Neher Insert: On 10/26/02 I skinned chicken before cooking)

  Salt to taste
  Chopped onion to taste
  Chopped celery to taste
3 Pounds ground beef

(C.Neher Insert: On 10/26/02I used ground turkey)

4 Cups chopped onion
3 15-ounce cans chopped tomatoes
1 10.75-ounce can cream of mushroom soup
1 Cup barbecue sauce
Cup chili sauce (hot)
1 Teaspoon pepper
1 Teaspoon Worcestershire sauce
1 10.75-ounce can cream of chicken soup
4 Cups chicken broth (as needed)
1 Cup ketchup
1 Teaspoon salt or to taste
1 Teaspoon ground ginger
1 Teaspoon hot sauce
2 15-ounce cans cream-style corn


Combine chicken, salt, onion and celery in large stock pot; cover with water.  Bring to a boil, then reduce heat and simmer for 45 minutes or until done.  Reserve broth for stew.  When chicken is cool, remove skin, debone and cut into bite-sized pieces.  In large skillet, brown ground beef.  Drain off excess fat and add onions.  Simmer mixture until onions are transparent.  In large stock pot, combine cooked chicken, hamburger mixture and the next 12 ingredients.  Cook over low heat for several hours.  Best if simmered all day.  During the last hour of cooking, add corn.  Yields 8 quarts.

Hint: To reduce fat and calories in this recipe, remove skin from chicken before boiling and skim fat from broth before adding to stew.  Substitute lean ground turkey for the ground beef and use 99% fat-free cream of mushroom soup.  To reduce sodium content, omit salt and use low-sodium canned tomatoes and low-sodium soup.  Result: one serving contains 216 calories, 5.8g pf fat (24% of the calories).