Summer Brunswick Stew Recipes

Steps:

• Put a 14-quart cast iron pot on outdoor gas flame (be sure it is secure and won't tip over and that children are kept away).
• Put in about 1 gallon of water, whole chicken (discard giblets) and bay leaves and bring to a boil.
• Let boil 30 minutes or until the chicken is done.
• When the chicken is done, remove it from the pot, leaving the broth boiling, and set it aside to cool.
• Add all vegetables and barbecued pork to the chicken broth remaining in the pot.
• Debone and shred the chicken meat and add to the pot.
• Add enough V-8 juice to get the desired consistency.
• Add garlic and seasonings.
• Cook on high simmer/low boil for 1-2 hours, stirring occasionally to keep vegetables from settling to the bottom of the pot.
• Taste before serving and add additional seasoning if necessary.

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:

• Melt the butter in a large saucepan over medium heat. Add the diced onions and the garlic and saute until the onions are translucent, about 15 minutes. Stir in the cayenne pepper, black pepper, salt and Worcestershire sauce. Simmer for 5 minutes then add 1/2 cup of vinegar sauce and 1/2 cup of bbq sauce. Stir in the pulled pork, chicken, turkey, and brisket. Add the crushed tomatoes and all of the vegetables. Stir in the chicken stock and let simmer for a couple hours over medium heat. Transfer the stew to a serving bowl and serve with warm buttermilk cornbread, if desired.

Steps:

• Mix all together, simmer about 30 minutes and serve. Great.

Steps:

• In 3 quart saucepan over low heat cook bacon until crisp. Transfer to paper towwls to drain, reserving 1 tablespoon in pan. Crumble bacon and set aside.
• Over medium heat, in hot drippings cook onion until tender, stirring occasionally.
• Stir in soup, water, Worcestershire and pepper. Heat to boiling. Add lima beans and corn. Return to boiling. Stir to separate vegetables.
• Reduce heat to low. Cover; cook 20 minutes stirring occasionally.
• Stir in chicken and reserved bacon; heat through.

Steps:

• Preheat oven to 450°.
• Place a heavy-bottomed sauce pot or a Dutch oven over med-high heat with a drizzle of oil.
• Add the bacon to the pan and cook until crispy and golden brown, 3-4 minutes.
• While the bacon is cooking, season the chicken with salt and pepper.
• Combine the flour and poultry seasoning and sprinkle it over the meat, tossing it lightly to coat.
• Remove the crisp bacon from the pan and reserve it on a paper towel-lined plate.
• In two batches, cook the seasoned chicken in the same pan, adding 1 tablespoon oil to the pot, with each batch.
• Cook until golden brown, 5-6 minutes.
• Remove the browned chicken from the pot and reserve it on a paper towel-lined plate.
• Add the remaining tablespoon of oil to the pot and toss in the onions, celery, bell pepper, garlic, and bay leaf.
• Season the veggies with salt and pepper and cook until tender, 8-10 minutes.
• While the veggies are cooking, combine the biscuit mix, milk, 2 tablespoons of the chives, the smoked paprika, and reserved crisped bacon in a medium mixing bowl.
• Drop 8 biscuits onto a nonstick or lightly greased baking sheet and bake until light golden brown, about 10 minutes.
• When the biscuits are done, remove them from the oven and allow them to cool on the baking sheet.
• Once the veggies are softened, add the hot sauce, chicken stock, stewed tomatoes, and Worcestershire sauce to the pot and bring up to a bubble.
• Add the reserved chicken, the butter beans, and corn to the pot, and simmer until the chicken is cooked through and the stew is slightly thickened, 5-8 minutes; discard bay leaf.
• Serve the stew topped with the remaining chives and with the sliced scallions, and pass the biscuits.