RFCJ RECIPE ARCHIVE
Posted by : Judith Sobel KC: Brunswick Stew - meat
Serving Size : 12 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 lb frying chicken* 2 lb chuck roast or other beef roast 1 lb chicken thighs, boned and skinned 2 qts water 3 large onions -- quartered 2 1/2 cups ketchup (to taste 1 large(28 0z) can diced tomatoes w/juice 4 cans (17 oz) creamed corn 1/4 cup cider vinegar 1 1/2 TBS poultry seasoning or just sage 1 TBS salt 1 tsp black pepper or to taste 1/2 tsp cayenne pepper or a dash of tabasco 1/2 tsp liquid smoke(optional) Day 1 Combine meat and poultry in a large kettle with water and bring to a boil. Cover and lower heat. Simmer for two hours or unti meat is tender. It should be about to fall off the bones. You can also pressure cook meat about 30 minutes on 15 lb pressure. Cut roast into several large chunks if using pressure cooker. Remove meat from broth. Remove skin and bones . Shred in large chunks. Refrigerate meat and broth separately over night so you will be able to remove all the fat the next day. Day 2 Chop meat and onion together by hand or use the food processor to chop meat and onion. If using the processor, put in small quantities of chicken and meat in with onion chunks. Do several small batchs to avoid over processing it. Mixture should be quite coarse. Put the meat mixture, broth, tomatoes, corn and the rest of the ingredients into a large pot. Bring mix to boil, turn light to low and simmer uncovered for about 2 hours or until everything sort of blends together. Stir frequently to keep beef from sticking to the bottom of the pot. Check seasoning and correct if needed. This makes about 5-7 quarts. Amounts in the recipe are approximate; you can use anything that you have around. NOTES : Some people add lima beans which I dislike . Occasionally, I'll add some left over diced potatoes. To save work, I usually try to get skinned, boned chicken thighs and breasts. There is also a lot less fat when using the pre-boned and skinned poultry. On the other hand, they do add more flavor to the broth. Archivist's note: This is a kosher version of a classic recipe from the American South.
