How To make Tavern Brunswick Stew
Ingredients
1
each
hen (6 lbs)
2
each
onions, sliced
2
cup
okra, cut (optional)
4
cup
tomatoes, peeled, crushed
2
cup
lima beans
2
each
potatoes, 1/2 inch diced
4
cup
corn, cut from cob
1
tablespoon
salt
1
teaspoon
black pepper
1
tablespoon
sugar
Directions:
Cut chicken into pieces and simmer in 3 quarts of water for a thin stew, or in 2 quarts for a thick stew, until meat can be easily removed from bones, about 2 hours. Remove chicken from broth.
Add raw vegetables and simmer, uncovered, till beans and potatoes are tender, stirring occasionally to prevent scorching. Add chicken, boned and diced, and the seasonings; mix well and remove from heat. Let cool to room temperature, uncovered, then cover, refrigerate overnight.
Reheat over moderately-low heat to a slow simmer. DO NOT BOIL! Serve with warm biscuits or bread.
Notes: If canned vegetables are used, drain and include juices in chicken cooking liquid. Brunswick stew benefits from long slow cooking. In some homes, it is a rule that the stew cannot be eaten the day it is made. The flavor will always improve with age.
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How to make authentic Brunswick County, Virginia Brunswick Stew:
3 large bone-in chicken breasts with skin on
Cover in water
Add 1 tablespoon of kosher salt
Add 1/2 teaspoon black pepper
Cook for approximately 1 hour (until tender)
Remove chicken from water, remove skin, debone, and shred chicken
Set shredded chicken aside.
Add 6-8 chopped carrots
Add 1 large onion
Add 8-10 medium russet potatoes chopped into bite-size pieces (4 cups)
Add approximately 3-4 cups of lima beans
Bring to a boil then cook for 10-20 minutes
Add 2 cans whole kernel sweet corn
Add 1 large can (28 oz) crushed tomatoes
Add approximately 1/4 cup of the secret ingredient (sugar)
Add shredded chicken
Bring to a boil and cook another 10-20 minutes
Season to taste, if needed/desired (salt, pepper, secret ingredient)
Enjoy!
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When I was in Ireland I had one of the best seafood chowders I have tried! Being from Newfoundland and growing up on a coast seafood chowder is one of my favorite comfort foods and when you give this amazing seafood a try I know it will be one of your comfort foods as well!
The Best Irish Seafood Chowder Recipe:
Ingredients:
150g or 5 oz Chopped Up Bacon
700g or 4 Cups Yukon Gold Or Yellow Flesh Potatoes
100g or 1 Celery Stick
3 cloves Crushed Garlic
200g or 2 Carrot
205ml or1 Cup White Wine
1/4 tsp Saffron
50g or 3 Tbsp Flour
2 Bay Leaf
200g or 1 Large Onion
1 liter or 4 Cups of Fish Stock
250ml or 1 Cup Milk
250ml or 1 Cup Cream
225g or 1/2 lbs Prawns Chop To Bite-Size Pieces
225g or 1/2 lbs Atlantic Salmon Prawns Chop To Bite-Size Pieces
225g or 1/2 lbs Atlantic Cod Prawns Chop To Bite-Size Pieces
Black pepper
Salt To Taste
Zest of 1 Lemon
Directions: It was too long to add here so link below for the full directions :)
Recipe :
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