Brunswick Stew

Brunswick Stew
Brunswick Stew
Brunswick Stew
Ingredients:
  • 4 Celery Stalks
  • 2 Carrots
  • 1 medium onion
  • 1 Whole Chicken
  • 2 quarts Water
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 lb shredded Pork
  • 3cup barbecue Sauce
  • 1cup Ketchup
  • 1cup 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(16 ounce) package frozen white shoe-peg corn, thawed
  • 1 cup  (diced Celery, Carrot and Onion sauteed in butter)
  • 1 bay leaf
  • 1(28 ounce) can whole tomatoes
  • hot sauce
  • Directions:
    1. Cut celery, carrots, and onion in half; combine vegetables, chicken and next 3 ingredients in a large stockpot.
    2. Bring mixture to a boil; reduce heat and simmer 1 hour or until chicken is very tender.
    3. Bone and shred chicken.
    4. Pour broth through a wire mesh strainer into a bowl, discarding vegetables; return broth to stockpot and add remaining ingredients.
    5. Bring to a boil, reduce heat and simmer for 1 hour or desired thickness.
    6. Remove and discard bay leaf.