North Georgia Brunswick Stew
Brunswick stew is my favorite southern food and a traditional side at pig-pickins (bbqs). When i was growing up in rome, ga i would eat this at picknics and festivals. This recipe was a photocopy of a photocopy from some southern cooking magazine that came from our very southern cleaning lady. I always cook a big pot and freeze most of it for quick dinners. It takes all day to cook, but can be made in sections ahead of time.
Steps
Bring 2 quarts water and chicken to a boil in a dutch.
Reduce heat and simmer 40 minutes or until tender.
Remove chicken and set aside.
Reserve 3 cups broth in dutch oven.
Pour lima beans and liquid through a wire-mesh strainer into dutch oven.
Reserve beans.
Add tomato to dutch oven.
Bring to a boil over medium-high heat.
Cook stirring often , 40 minutes or until liquid is reduced by one-third.
Skin , bone , and shred chicken.
Mash reserved beans with a potato masher.
Add chicken , mashed and frozen beans , potato , and onion to dutch oven.
Cook over low heat , stirring often , 3 hours and 30 minutes.
Stir in corn and remaining ingredients.
Cook over low heat , stirring often , 1 hour.
30 minutes before it is done i whisk the stew with an electric mixer for a more traditional smooth texture.
I like to leave some chunks.
Ingredients
water, whole chickens, baby lima beans, whole tomatoes, frozen baby lima beans, potatoes, yellow onion, cream-style corn, sugar, butter, salt, pepper, hot sauce