RECIPE # 4566- HOLIDAY BRUNSWICK STEW, Friday, December 3, 2010
CHEF COREY SIBLEY / C&K CATERING
1 broiler chicken or about 3 1/2 pounds chicken parts
1 1/2 teaspoons Lawry's Season salt
1 1/2 cups diced red skin potatoes
1 large can (15 oz) tomato sauce
1 large can (12oz) diced tomatoes, or 4 fresh tomatoes
1 1/2 cups lima beans, frozen or fresh
3/4 cup chopped onion
1 1/2 to 2 cups corn kernels
1 teaspoon sugar
1/4 teaspoon Lawry's Season salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper
1/8 teaspoon dried oregano
1/4 teaspoon poultry seasoning
1/4 cup white vinegar
Place chicken and 1 1/2 teaspoons of Lawry's Season salt in a large boiler; add water to cover the chicken. Bring to a boil; cover, reduce heat, and simmer for about 2 hours, until chicken is done and falling from the bone. Drain; reserve broth. When cool enough to handle, remove and discard skin from chicken. Bone chicken and chop meat; set aside.
Skim fat from reserved broth. Return broth to boiler; bring to a boil. Reduce heat, and simmer, uncovered, until broth is reduced to 2 cups. Add potato, and simmer 10 minutes. Add tomato sauce, diced tomatoes, lima beans, and onion, and simmer an additional 20 minutes. Stir in reserved chicken, corn, and remaining ingredients, and simmer an additional 10 to 15 minutes or until vegetables are tender.
Serves 6 to 8.