Brunswick Stew Georgia Style ( Chicken & Pork )

Makes 3 1/2 Quarts

Brunswick Stew Georgia Style ( Chicken & Pork )
Brunswick Stew Georgia Style ( Chicken & Pork )

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    celery ribs

  • 2

    carrots

  • 1

    medium onion

  • 1

    whole chicken

  • 2

    quarts water

  • 2

    teaspoons salt

  • 1

    teaspoon black pepper

  • 1

    lb shredded pork

  • 3

    ⁄4 cup barbecue sauce

  • 1

    ⁄2 cup ketchup

  • 1

    ⁄4 cup Worcestershire sauce

  • 2

    cups peeled and chopped potatoes

  • 1

    (10 ounce) package frozen lima beans, thawed

  • 1

    (16 ounce) package frozen whole kernel corn, thawed

  • 1

    cup mirepoix (diced Celery, Carrot and Onion sautéed in butter)

  • 1

    cup mirepoix (diced Celery, Carrot and Onion sauted in butter)

  • 1

    bay leaf

  • 1

    (28 ounce) can whole tomatoes

  • hot sauce

Directions

Cut celery, carrots, and onion in half; combine vegetables, chicken and next 3 ingredients in a large stockpot. Bring mixture to a boil; reduce heat and simmer 1 hour or until chicken is very tender. Bone and shred chicken. Pour broth through a wire mesh strainer into a bowl, discarding vegetables; return broth to stockpot and add remaining ingredients. Bring to a boil, reduce heat and simmer for 1 hour or desired thickness. Remove and discard bay leaf. serve with cornbread

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