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Chicken Brunswick Stew
Author
Dave
Ingredients
1
Whole Chicked
1
Onion
Diced
28
oz.
Crushed Tomatoes
sweetened with 1/3 cup sugar
16
oz.
Creamed Corn
1
cup
ketchup
1
Tbsp
liquid smoke
1
Tbsp
Vinegar
1
Tbps
Worcestershire sauce
1/2
cup
Barbecue sauce
Water
celery salt
Salt
Black Pepper
Rice
Instructions
In a large pot, place the chicken and enough water to cover chicken and bring to a boil.
Cook chicken until the meat falls off the bone; about 45 min.
Drain the chicken and reserve 2 cups of stock.
Remove the skin and bones and coarsely chop meat.
In a separate pot, mix the chicken and remaining ingredients.
Simmer slowly for 30 minutes, stirring often to prevent sticking.
Add a little bit of the stock if the stew becomes too thick.
Notes
Roast chicken or pre-made/store-bought chicken can be used instead.