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BRUNSWICK STEW, FAMILY-SIZE RECIPE

Category:    Chicken
Yield: 12 servings
 
  2 1/2    To 3 pounds chicken, cut up              -canned)
      2    Stalks celery                       1 qt Whole kernel corn (drain if
      1 sm Onion                                    -canned)
      2 qt Tomatoes, fresh or canned           5 tb Sugar
      1 c  Chopped onion                            Salt, to taste
      3 md Potaotes, peeled but still               Red and black pepper, to
           -whole                                   -taste
      1 qt Green butter beans (drain if   
 
  Place the chicken, celery and small onion in a large kettle and add about a
  quart of water.  Simmer until the meat is tender and begins to loosen from
  the bones, Lift the chicken from the broth.  Cool the broth and discard the
  celery.  Remove the meat from the bones and cut it into small pieces.
  
  Add the tomatoes, chopped onions and whole potatoes to the broth. Continue
  cooking over medium heat.  Remove the potatoes when they are tender, mash
  and return to the stew.  (Some cooks omit this step but dice the potatoes
  before adding them to the stew.  It has been noted, however that the stew
  freezes better when the potatoes have been mashed; otherwise they will
  become soggy.)
  
  Add the cut-up chicken, butter beans, corn and sugar.  Add salt and red and
  black pepper to taste.
  
  Bring to a boil while stirring.  Cover, lower the heat and simmer slowly,
  stirring occasionally to prevent stickiing, for 3 to 5 hours, or until the
  tomatoes have been cooked to pieces.
  
  Makes 12 servings.
  
  Per Serving:  378 Calories; 43 g Protein; 43 g Carbohydrates; 5 g Fat; 1 g
  Saturated Fat; 96 mg Cholesterol; 384 mg Sodium.
  

 

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