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Johnny's Brunswick Stew
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3
Reviews
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By:
Johnny Davis
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The best Brunswick Stew you will ever taste and it uses hamburger meat, chicken, onion, bell pepper, garlic powder, tomatoes, chicken stock, BBQ sauce, prepared mustard, brown sugar, Worcestershire sauce, whole kernel corn and cider vinegar.
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INGREDIENTS
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THIS RECIPE MAKES ABOUT 3 GALLONS OF STEW (reduce quantity of ingredients as needed for smaller batc
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7 lb. hamburger meat
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1 3-to-4 lb. whole chicken
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3 cups diced onion
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1 1/2 cups diced bell pepper
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2 tablespoons granulated garlic (garlic powder), not garlic salt
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6 cups chicken stock (use water used to cook chicken)
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1 #10 can tomatoes, undrained
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3 cups BBQ sauce
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6 tablespoons yellow prepared mustard
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4 tablespoons brown sugar
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4 tablespoons Worcestershire Sauce
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1 #10 can whole kernel corn, undrained
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1 quart water
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1 cup cider vinegar
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oil to sauté onion and pepper
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DIRECTIONS
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1:
Brown hamburger meat; drain. Set aside.
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2:
Place chicken in a large pot and just cover with water. Bring to a boil. Reduce heat to medium-low, and cook until internal temperature of chicken reaches 165°F or until juices run clear when leg is separated from the thigh. Remove chicken from pot and allow to cool. Retain chicken stock made from cooking chicken. After chicken cools, de-bone chicken and discard bones and skin. Chop chicken into bite-size pieces.
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3:
While chicken is cooking, sauté onion and pepper until soft. Set aside.
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4:
In large pot used to cook chicken, measure 6 cups chicken stock. To the stock add the browned hamburger meat, stir. Add the chicken, stir. Add sautéed onion and pepper, stir. Add remaining ingredients, one at a time, stirring after each addition. Cook stirring occasionally, over medium-low heat. Cook until stew reaches consistency you desire. Add canned chicken stock if necessary.
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