Name: Family-Size Brunswick Stew
Yield: Serve hot Makes 15 to 20 servings
Ingredients: ¼ tsp. ground red pepper or 1 medium pepper pod; Salt and pepper to taste; 2 qts. freshly cut corn; 1 lb. salt pork, sliced thin or chopped; 2 qts. butter beans (lima beans); 5 qts. sliced peeled tomatoes; 1 qt diced peeled potatoes; 2 medium onions, chopped; 2 (3 lb.) broiler-fryers, or 2 (4 lb.) stewing chickens

Preparation info

Serve hot Makes
15 to 20
servings

Difficulty
Medium

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Recipe is big enough for a family meal with leftovers to freeze

Ingredients

2 (3 lb.) broiler-fryers, or 2 (4 lb.) stewing chickens

Method

Cut up chicken. Cover with water in heavy kettle; cook until meat falls away from bone, adding water if necessary.
Add salt pork. Add vegetables and seasonings. Simmer slowly until tender, and mixture is thick and well blended. Remove pepper pod, if used.

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Family-Size Brunswick Stew

Ingredients

Method

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