Hearty Southern Smokey Bones Brunswick Stew Recipes

Steps:

• In a Dutch oven, slowly bring the chicken and water to a boil. Cover and simmer for 45-60 minutes or until chicken is tender, skimming the surface as foam rises. , Remove chicken and set aside until cool enough to handle. Remove and discard skin and bones. Cube chicken and return to broth., Add the potatoes, onions, beans and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until potatoes are tender. Stir in remaining ingredients. Simmer, uncovered, for 10 minutes or until slightly thickened.

Steps:

• • Cut chicken into pieces, place in a stockpot and cover with water and bring to a boil. Reduce heat, cover and simmer until chicken is tender, about 30 minutes.
• • Remove chicken and pour stock into a bowl or large measuring cup.
• • When chicken is cool, discard skin. Pull meat from bones and discard bones. Tear meat into small pieces. Six ounces of smoked chicken meat may be used in place of raw chicken, and water or canned broth may be substituted for stock.
• • In a large skillet, cook beef over medium heat until about half done.
• • Add onions and cook until translucent, about 8 minutes. Add chicken and pulled pork. Stir and cook until well mixed and heated through, about 5 minutes. Remove from heat.
• • Transfer the meat mixture to the stockpot. Stir in 4 cups of the reserved chicken stock.
• • Stir in tomatoes and their juice, ketchup, yellow mustard, Worcestershire sauce, hot sauce, salt, pepper, sugar, barbecue spice and corn. Bring to a boil, then reduce heat and simmer about 1 hour.
• • Stir occasionally, adding stock if needed.
• Note: When substituting ground pork for smoked pulled pork, cook the ground pork with the beef and add 1/2 teaspoon of liquid smoke to the stew with the other seasonings.

Steps:

• Preheat the oven to 350 degrees F.
• Make the chicken marinade by combining the granulated garlic, sugar, paprika, dry mustard, cayenne and some salt and pepper together. Mix well then place the chicken thighs into a resealable plastic bag and pour the dry seasoning over. Seal the bag and shake it around so the chicken is seasoned evenly.
• Transfer the chicken to a roasting pan. Pour over the 2 tablespoons of the chicken stock, the wine, Worcestershire and liquid smoke. Cover tightly with foil then place in the oven and roast for 30 minutes.
• Uncover the foil and continue to cook to roast the chicken, another 30 minutes. Remove the pan from the oven and place on the stovetop. Remove the chicken to a plate and turn the burners on to medium heat.
• Set a large Dutch oven over medium-high heat. Add the bacon and canola oil and cook until brown and the fat has rendered slightly, 7 to 8 minutes. Using a slotted spoon, remove the bacon and set aside. Add the garlic, celery, onions, peppers and potatoes to the Dutch oven and cook in the bacon fat until translucent, 4 to 5 minutes. Using tongs, add the reserved chicken to the Dutch oven. Cook to add a little color, 2 to 3 minutes, then pour in any juices from the roasting pan into the Dutch oven. Use a little water to get any roasted brown bits from the bottom of the pan off. Return the bacon to the Dutch oven, add the tomatoes and their juices and pour in the remaining chicken stock. Stir well, and then simmer for 35 minutes, stirring occasionally.
• Add the BBQ sauce, corn, pinto beans and lima beans to the stew. Stir well and simmer until the chicken is very tender, the vegetables are soft and the beans are heated through, 15 to 20 minutes.
• When done, stir well and taste. Season with salt, pepper and a few dashes of hot sauce. Serve with cornbread and slaw.

Steps:

• Put stock, meat, and tomatoes in large stock pot and simmer gently.
• Add potatoes.
• Sauté onions in butter and add to pot.
• Simmer this for 3 to 5 hours.
• Add limas, corn, sugar, and pepper last 30 minutes of cooking.
• Stir frequently to keep from scorching bottom of pan, or put on "reducer".
• Correct seasoning and serve.

Steps:

• Preheat oven to 350. Rinse chicken and pat dry, cut breasts in half and chuck roast into 4-5 pieces. Season with salt and pepper. Cover with foil and roast 1 hour.
• Remove roasting pan from oven. Place meats in a separate container to cool. Pour meat juices into heatproof measuring cup, place in freezer for 30 minutes, then remove and scrape off the fat.
• After fat has been skimmed, add enough chicken broth to meat stock to bring level up to 3 cups (you should start with about 2 cups of meat stock). Set aside until ready to use.
• When chicken has cooled, remove the skin and bones. There is no need to cut up the pieces as it will stew for an additional 2 hours and will wind up shredding on its own.
• Chop bacon into 2" pieces, saute in large stockpot over medium-high heat until crisp. Remove bacon and drain off all but 2 T of fat. Return bacon to pot and increase heat to high.
• Add onions and cook to soften, stir, scraping up the bacon bits. Add garlic and cook until you can smell it. Deglaze pan by adding meat stock mixture to loosen all brown bits on bottom of pan.
• Add the tomatoes, ketchup, brown sugar, yellow mustard, Worcestershire, cider vinegar, lemon juice and Tabasco. Stir well.
• Add chicken and beef pieces to the pot. Stir meat into the stew so that all the pieces are submerged in sauce. This is stewing--simmering tough pieces of meat to tenderize and flavor.
• Cover and simmer stew for 2 hours. Stir occasionally to make sure sugars aren't scorching. Remove cover during last 1/2 hour. Break up large meat chunks with a potato masher if needed.
• Add corn and lima beans (if desired) and cook stew for 30 minutes more.
• Serve with corn muffins and extra Tabasco.

Steps:

• Cook onion and garlic in oil until the onion is transparent. Add the meat and brown.
• Drain and add all other ingredients except potato flakes. Cook for 30 minutes over low heat, stirring often.
• Add potato flakes (more or less than the amount listed)to thicken to desired consistency. Add salt, pepper and tabasco to taste.

Steps:

• Combine cream-style corn, diced tomatoes, chicken, pork, sweet corn, ketchup, tomato sauce, water, bacon drippings, barbeque sauce, Worcestershire sauce, hot sauce, and black pepper together in a Dutch oven or stockpot; simmer over low heat until heated through, 20 to 45 minutes.