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Down East Brunswick Stew
Ingredients:
7 pounds chicken
112 ounces canned whole tomatoes
45 ounces canned baby lima beans
6 cups frozen baby lima beans
6 medium potatoes
2 large yellow onions
60 ounces canned cream corn
2 cups sugar
3 tablespoon salt
1 tablespoon black pepper
1 stick butter or margarine
1-1/2 ounces Texas Pete hot sauce
Instructions:
Wash and cut chicken, if necessary. Place chicken in a large pot,
barely cover with water, and bring to a boil. Reduce heat and simmer
until tender, about 40 minutes. Remove chicken from pot and set aside
to cool, reserving stock. Open cans of whole tomatoes and place in
a second large pot. Crush tomatoes with your hands. Open cans of baby
lima beans and add liquid to the tomatoes. Put the canned baby limas
into a mixing bowl and mash. Set mashed limas aside. Add six cups
chicken stock to the tomatoes. Bring mixture to a boil, reduce heat
to medium, and cook for about 40 minutes, or until liquid is reduced
by about a third. Stir frequently. While the liquid is cooking down,
bone the chicken and shred chicken meat. Peel and finely dice the
potatoes and onions. When tomato liquid is sufficiently reduced, add
chicken, mashed limas, frozen baby limas, potatoes, and onions. Simmer
mixture over low heat for about 3 1/2 hours, stirring frequently.
Add cream style corn, sugar, salt, pepper, butter or margarine, and
Texas Pete. Continue cooking over low heat for an additional hour,
stirring almost constantly until done. |
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