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Kosher Brunswick Stew (Meat)

This is a famous old Southern recipe. Originally, it called for squirrels and pork. Chicken was also included. This was all cooked outdoors in a huge iron pot. Apparently tough old chickens were used, as the original recipe called for cooking the chicken for several hours. This tamed-down version is made with a tender chicken. I use frozen chicken, and although I thaw it overnight in the refrigerator, it is still quite frosty when I begin the recipe. If your chicken is fresh, use the shorter time of 35 minutes. This is a one-dish meal. Serve with fresh bread or rolls.

  • 1 chicken, cut up
  • 1 can (16 ounces) tomatoes, undrained
  • 1 package (10 ounces) or 1 1/2 cups frozen lima beans
  • 2 medium potatoes, peeled and diced
  • 1 can (11 ounces) corn, drained
  • salt and pepper to taste
  • 1 carrot, sliced
  • 1 small onion, diced
  • 1 rib celery, diced
  • 1/4 teaspoon dried red pepper flakes (or more, to taste)
Place chicken in a large pot, and add water to barely cover. Heat to boiling, lower heat and simmer for 35 to 45 minutes. Slice the canned tomatoes, and add, along with all other ingredients and simmer 30 minutes more, or until tender. Serve chicken in bowls, along with the vegetables, and adding some of the broth. Serves six.

Rosalyn F. Manesse, Covina, CA
Author of Easy Kosher Cooking




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