Brunswick Stew

Preparation info
  • Makes


    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

It makes a one-dish meal for the entire neighborhood


  • About 70 squirrels, cut up
  • 2 large stewing chickens, cut up
  • 6 gals, water
  • lbs.


  • Clean, dress and cut up squirrels and chickens. If your folks are not ardent squirrel hunters, increase the number of chickens. If you use all chickens, this recipe will take 24 stewing chickens.
  • Bring 4 gals, water to boil in 30-gal. iron kettle. Add squirrel and chicken pieces. Cook, stirring often, until meat comes off the bone. (Take out pieces of bone before