This great game stew, created along the Atlantic seaboard, uses small game and fowl and native Indian vegetables such as beans, corn, potatoes, Jerusalem artichokes, and so on. I like to make it with a breasted turkey -- that is, the whole bird ...
Remove fat from body cavity of bird, then place bird and giblets in a very heavy large kettle. Add water and celery, cover and simmer one-2 hours, until just tender. Remove bird and giblets fromt he broth and skim off fat. Rinse kettle, pour in ...
Brunswick StewThis recipe makes a lot but it is great is freeze in individual containersand pull out as wanted and heat in microwave.1 5lb. hen or could use just chicken breast if preferred1 qt. water5 potatoes, cubed1 medium onion,chopped2 ...
Spray large saucepan with nonstick cooking spray; heat over medium heat until hot. Add ham and onion; cook 5 minutes or until ham is browned. Stir in flour; cook over medium to medium-low heat 1 minute, stirring constantly. Stir in remaining ...
The original recipe calls for squirrel only, but a combination of squirrel, rabbit, woodchuck or pheasant can be used with equally delicious results - even chicken. Brown meat and onions in hot bacon fat in Dutch oven. Season with salt and pepper, ...
Place chicken and beef in pot with water to cover, bring to boil, turn down to a simmer and cook 1 hour until chicken is falling from the bones, remove chicken and remove skin and bones. Continue to cook beef another hour or until tender, while meat ...
This Brunswick stew is as American as apple pie. Make this stew with chicken, rabbit or squirrel. Serve with cornbread. I do not remember where I got this recipe as I have had it for years.
I've modified this recipe to suit our family better. My husband doesn't care for cooked onion or peppers, so I use the dehydrated versions in order to get the flavor. My daughter doesn't like "bone-in" chicken, so we generally substitute the boneless breasts and thighs. The original recipe was in the "Post-Dispatch" in 1992, and it was from the kitchen of Merle Ellis.
Brunswick Stew 
