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HH Brunswick Stew
Nb persons: 8
| Ingredients | |
| 1 | , (2 1/2-pound) fryer chicken |
| Water | |
| 1 | , (28-ounce) can crushed tomatoes, sweetened with 1/3 cup sugar |
| 1 | , (16-ounce) can creamed corn |
| 1 cup | ketchup |
| 1/2 cup | barbecue sauce |
| 1 tablespoon | liquid smoke, available in grocery store |
| 1 | onion, chopped |
| 1 tablespoon | vinegar |
| 1 tablespoon | Worcestershire sauce |
| Salt and pepper | |
| Celery salt | |
| Cooked rice, as accompaniment | |
In a large pot, place the chicken and enough water to cover chicken and bring to a boil. Cook chicken until meat falls off the bone, approximately 45 minutes. Drain the chicken and reserve 2 cups of stock. Remove the skin and bones and chop meat.
In a separate pot, mix the chicken and remaining ingredients. Simmer slowly for 30 minutes, stirring often to prevent sticking. Add a little bit of the stock if the stew becomes too thick. Serve stew over steamed rice. Serves 8
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