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Alphonse s Brunswick Stew
Ingredients:
1 4 pound chicken -- poached
1 2 pound rabbit -- quartered
1 Virginia ham bone
2 cups onion -- sliced
2 cups celery -- chopped
1 cup carrots
2 cups cabbage -- sliced
garlic
marjoram
2 bay leaves
1 dash cayenne -- optional
3 pounds tomatoes with juice -- chopped
1 pound lima beans
1-1/2 pounds potatoes -- chopped
4 cups corn
salt and pepper
parsley -- optional
Instructions:
As a fellow Southern "shivering" in this inhospitable Northern Iceland
(why go to Reykjavik when you can have it all here?), I want to pass
on to you one of my Brunswick Stew recipe to fortify you before grading
student papers, prepare lectures, and such. Starting way in advance,
poach one 4 lb. chicken. Then add a 2 lb. rabbit that's been quartered
(if you don't find any in your backyard by all means substitute veal)
and put on high heat and then simmer with the chicken with additional
water to cover. You should add the rabbit some 35 minutes after having
poached the chicken. When done, drain, reserve the stock and cool
the meats on a platter. Once the meats are cool enough to touch with
your fingers, bone the chicken and the rabbit and chop into bite-size
pieces. Return the chicken and rabbit morsels into the stockpot and
add a Virginia ham bone (if you got one) along with 2 cups of sliced
onions, 2 cups of chopped celery, 1 cup carrots, and 2 cups of sliced
cabbage. Add garlic, marjoram, 2 bay leaves, and a little dash of
cayenne (optional). Stir in 2-3 lbs. of chopped tomatoes with juice,
bring to a boil, then simmer for 25 minutes. Add 1 lb. of lima beans,
1 1/2 lbs. chopped potatoes, and 4 cups of corn. Bring to a boil again
and then simmer, stir the pot a bit to prevent burning. This will
take another hour. Season with salt and black pepper. An option is
to sprinkle finely chopped parsley into the pot. You can serve this
on a bed of rice, or with biscuit, or, as I like to do, with fresh
baguettes. A nicely tossed salad with vinaigrette dressing would be
a nice accompaniment to your stew. Choose a good, full-bodied red
wine to serve with your stew and you and your guests can tell winter
to do its worst. |
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