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Ingredients
Brunswick Stew
EZ Southern Cooking
Helpful Tips:
Start your yeast before adding to the rest of the ingredients is a good way to test if you yeast is alive or viable. Sprinkle yeast into one-quarter cup of lukewarm water and 1 tablespoon of flour and a teaspoon of sugar, stir and let allow to rest for 5 minutes. Yeast mixture should be bubbly and foamy if the yeast mixture does not start to bubble within five to ten minutes; your yeast is dead or enervated. Throw away and start over with fresh yeast.
The Details:
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4 chicken breasts, with bones skin removed
2 large onions, sliced
2 pounds diced tomatoes, or 1- lb can of tomatoes
2 pounds fresh or frozen lima beans
3 medium potatoes, diced
4 cups fresh corn, removed from ear or 1 package frozen, nibblet style
2 cloves garlic minced
1 bay leaf
salt and pepper to taste
1 tablespoon sugar
Place chicken, bay leaf, garlic, salt, pepper and sugar in 3 quarts water for a thin stew, or 2 quarts for a thick stew, cook until meat can easily be removed from bones. Remove chicken, allow to cool, and de-bone. Refrigerate meat. To the chicken broth, add vegetables except corn and simmer, uncovered, until potatoes are tender. When potatoes are almost cooked add corn. Stir occasionally to prevent scorching. Add shredded chicken and adjust seasonings if necessary and heat just until chicken is warm.
(Added: 5-Mar-2008)
Helpful Tips:
A deep or rich color generally indicates the highest food value and flavor in vegetables. For example, the dark green outer leaves of leafy vegetables have more nutrients than the lighter colored inner ones Also; bright orange carrots may provide more vitamin A than paler ones.
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