Tuesday, April 5, 2011

Brunswick Stew Without the Squirrels

Yes, I'm correct to say that this version seems to be much tastier, minus the Squirrels.   My all time favorite "Farm Journal's Country Cookbook", has a fun article regarding, "One-Dish Meals for a Crowd".  They write, " You are certain to be in the South when you find this tempting and famous stew, but there's no reason why it can't be made in other areas.  If squirrels are scarce or your hunters have no time to go after them, chicken makes a good substitute....."

My husband remembers how his Mom would prepare squirrels.  It was a regular part of his meal and he said they were very lean and tasty.  I think I would prefer Chicken in my stew.

Enjoy! I love this stuff.

BBQ Joint Stew1 bottle bbq sauce

2 cans whole kernel corn, drained

1-2 cups baby lima beans (or whatever beans you want to use)

1 whole fryer

3-4 medium sized potatoes, peeled and chopped (use more potatoes if you need stew to go further)

1 onion, chopped

salt and pepper to taste (I start with a teaspoon of each but always end up adding twice that!)

Place fryer in stock pot and cover with water. Add chopped onion. Cook over medium heat for about an hour, or until fully done and fall apart tender. Remove chicken from stock and set aside to cool. Add all other ingredients to stock and stir well. Debone and shred chicken and add back to pot. Add in Salt and Pepper. Bring to a low boil and reduce heat to simmer, stirring often, for about half an hour or until vegetables are fully cooked. Taste and add more salt and pepper if needed (I like a LOT of pepper in mine).

*This is excellent with a bit of hot sauce.


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