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Chicken Brunswick Stew (Paula Deen)

  • 105minutes
  • 607calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B1, B3, C, E, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (2 1/2 lb) broiler-fryer chickens

  2. water

  3. 1 (28 ounce) can crushed tomatoes

  4. 1/3 cup sugar (or less(I didn't use any)

  5. 1 (16 ounce) can creamed corn

  6. 1 cup ketchup

  7. 1/2 cup barbecue sauce

  8. 1 tablespoon liquid smoke

  9. 1 onion , chopped

  10. 1 tablespoon vinegar

  11. 1 tablespoon Worcestershire sauce

  12. salt and pepper

  13. celery salt

  14. cooked rice , as accompaniment

Instructions Jump to Ingredients ↑

  1. Place chicken in a large pot and add enough water to cover.

  2. Bring to a boil.

  3. Turn heat down and simmer until chicken is falling-off-the-bone done (about 45 minutes).

  4. Drain chicken, reserving 2 cups of the stock.

  5. When chicken cools, remove the skin and bones and chop meat.

  6. In clean pot, mix remaining ingredients with chopped chicken and 1 cup of the reserved stock.

  7. If stew becomes to thick, add additional stock.

  8. Serve over steamed rice.

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