It's officially fall - time for Brunswick Stew. Uploaded to Flickr by Evening Edge.com.
Sorry, Brunswick County, NC – you’re too late getting in this argument. Looks like Brunswick, GA and Brunswick County, VA are the big dogs in this fight. Well, let’s not talk about dogs in the context of Brunswick stew. Squirrels, maybe. Rabbits, probably.
Brunswick Co. Virginia makes its claim. Uploaded to Flickr by jimmywayne.
Wherever Brunswick Stew actually originated, it’s clear that it was a “throw whatever meat you’ve got” into the pot concoction. Today, you’ll usually find chicken as the primary meat, which suits modern sensibilities.
And Georgia makes its claim. Uploaded by img.groundspeak.com.
As recently as 1939, a recipe for Brunswick Stew ran in the Atlanta Journal-Constitution that called for (among other things) a whole pig’s head, heart, liver and feet. Hop on down to Kroger and look for that, why dontcha.
In our household, we use the Southern Living magazine recipe. We’re fixing it this weekend, as fall has officially arrived. And trust me – it’s gooood. Here’s the recipe:
SOUTHERN LIVING MAGAZINE’S BRUNSWICK STEW
1 (3 lb.) whole chicken (we use 2.5 lbs. boneless skinless chicken breast)
1.5 cups chopped onion
1 cup chopped green bell pepper
1 tablespoon vegetable oil
3 (16 oz.) cans whole peeled tomatoes, undrained and chopped
1 (8 oz.) can tomato sauce
1/4 cup sugar
3 tablespoons white vinegar
2 tablespoons Worcestershire sauce
2 tablespoons all-purpose flour
1 cup water
1 lb. red potatoes, peeled and cubed
1 tablespoon hot sauce (we use a lot more)
1.5 teaspoons salt
1/2 teaspoon ground turmeric
1/2 teaspoon pepper
1 (16 oz.) can whole kernel corn, drained
1 (16 oz.) can lima beans, drained
1. COOK chicken in a large Dutch oven in boiling water to cover 45 minutes or until done.
2. REMOVE chicken from broth, reserving broth for another use. Cool chicken. Skin, bone, and chop chicken.
3. SAUTE onion and bell pepper in hot oil in Dutch oven until tender. Add chicken, tomato, and next four ingredients.
4. COMBINE flour and 1 cup water, whisking until smooth. Stir into chicken mixture. Add potato and next five ingredients.
5. COVER and cook over medium heat, stirring occasionally, 20 to 30 minutes (until potatoes are tender). Add corn and lima beans, and cook 10 minutes.
They say it makes 16 servings. Not in my house…more like 8 to 10.