Tuesday, March 4, 2014
Firehouse Brunswick Stew
I've wanted to make this for awhile. I saw it on a menu in High Springs and wasn't sure what it was. I looked it up and found many different recipes. Quite a few had ground pork or pulled pork in it and I wanted to go with just chicken.
Threads Of Inspiration had a recipe from the Brunswick County Fire Department. The Fire Department had a booth at the Virginia State Fair and handed out printed copies of the recipe which the blogger took.
2 1/2 - 3 pound chicken
2 pieces celery
1 small onion
2 quarts tomatoes, fresh or canned
1 cup chopped onion
3 medium potatoes, peeled and cubed
1 quart green butter beans or lima beans ( didn't use either)
1 quart whole kernel corn ( used canned corn)
5 Tbsp sugar ( added 1 tablespoon brown sugar)
Salt to taste
Red and black pepper to taste
Place chicken, celery and small onion in a large kettle. Add some water to cover the chicken. Simmer until meat begins to loosen from bones. Lift chicken from broth. Cool the broth. Discard the celery. Remove meat from bones and cut into small pieces.
Add tomatoes, chopped onions and potatoes to broth. Continue cooking over medium heat until potatoes are tender. Add the cut-up chicken, corn and sugar. Add salt and pepper to taste.
Bring to a boil while stirring. Cover and the lower heat and simmer slowly, stirring occasionally to prevent sticking, for 3 to 5 hour or until tomatoes have cooked to pieces.
Makes about 6 quarts.