Easiest Way to Make Perfect Mom's 70's Brunswick Chicken Stew

Mom's 70's Brunswick Chicken Stew. I had completely forgotten about this recipe until mom reminded me of it. When I was a kid, I didn't dig on veggies much, so it is no wonder I had forgotten this. Now that I am older and eat my veggies, this stew rocks.

It's easy simple and crockpotable ! When I was a kid, I didn't dig on veggies much, so it is no wonder I had. It worked great, providing even heat distribution and a non-stick coating for easy cooking and clean-up. You can have Mom's 70's Brunswick Chicken Stew using 17 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Mom's 70's Brunswick Chicken Stew

1. It's of Ingredients.
2. It's 3 lb of broiler-fryer chicken.
3. It's 1 tbsp of salt.
4. Prepare 2 quart of water.
5. You need 1/4 lb of ham, cubed.
6. Prepare 2 of onions, chopped.
7. It's 1 of green bell pepper, chopped.
8. It's 2 tbsp of fresh parsley, chopped.
9. Prepare 1 can of (16-ounce) tomatoes, drained and chopped.
10. It's 1 can of (16-ounce) corn, drained.
11. Prepare 1 packages of (10-ounce) frozen baby lima beans.
12. It's 1 packages of (10-ounce) frozen okra.
13. It's 1 1/2 tsp of sea salt.
14. You need 1/2 tsp of ground black pepper.
15. You need 1/2 tsp of thyme.
16. It's 1 of bay leaf.
17. You need 2 tsp of hot sauce.

The flared edges allowed for dripless pouring when transferring the leftover stew into a storage container and the pan is dishwasher safe so I was able to toss it right into the. Making Brunswick Stew Virginia Style: My Brunswick Stew Virginia Style is a bit of a departure from the Chownings Tavern Brunswick Stew. I wanted to make it as a part of my Meal Prep Plan and use already cooked chicken. This is a great recipe for the Meal Prep Chicken, leftover chicken or rotisserie chicken.

Mom's 70's Brunswick Chicken Stew step by step

1. Combine the chicken, tablespoon of salt, and water in a Dutch oven or soup pot and bring to a boil..
2. Reduce the heat and simmer the chicken covered for 1 hour..
3. Remove the chicken and allow to cool. Save the chicken broth and skim off any excess fat..
4. Remove the skin and debone the chicken. Cube the chicken..
5. Add the chicken back into the pot with the broth. Stir in the rest of the ingredients..
6. Simmer for 2 hours covered..
7. Remove the b-day leaf and serve hot with crusty bread..
8. TIP: The okra is what thickens this stew. If you are like me and don't care for a lot of okra, you can stir in a tablespooon of cornstarch mixed with water. Raise the heat to let the slurry thicken and the serve..

Whenever I asked a local where to get the best taste of the St. Jean, if you're French)—that strip of Acadian culture separated from New Brunswick, Canada, by the St. John River—the answer was always a variation of: "You must go to Dolly's for the best ployes, creton, and chicken stew."And so I went. Backstory: I've been cruising through Downeast Maine. When I was a kid, I didn't dig on veggies much, so it is no wonder I had forgotten this.