Brunswick Stew |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | 15 minutes | 1-3/4 hours | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 chicken (3 pounds), cut up | freshly ground pepper | 1 ham bone |
| 1 bay leaf | 1-1/2 teaspoons salt | 6 whole peppercorns |
| 2 potatoes, peeled and chopped | 1 can (16 ounces) Italian peeled tomatoes, drained and chopped | 2 onions, chopped |
| 1 package (10 ounces) frozen corn | 1 package (10 ounces) frozen lima beans | 1 package (10 ounces) frozen okra |
| 1/2 teaspoon crushed hot pepper | ||
| 1 | In a Dutch oven, combine chicken pieces, freshly ground pepper, ham bone, bay leaf, salt, and peppercorns in 2 quarts of water. Bring to a boil, reduce heat and simmer 45 to 60 minutes, until meat begins to fall off the bones. Strain broth and reserve. Discard skin and bones. Cut meat into bite-size pieces. |
| 2 | Return broth to Dutch oven. Add remaining ingredients and chicken. Cover and cook over low heat 45 minutes, until flavors are well blended. Season with additional salt and pepper to taste. Remove bay leaf before serving. |