Cook chicken in 3 quarts water for a thin stew, or 2 quarts for a thick stew, until meat can easily be removed from bones. Remove chicken, allow to cool, and de-bone. preheat oven to 300.
To the chicken water, add vegetables to broth and the chicken. Cover and place in oven. Stir occasionally to prevent scorching.
Cook 3 hours, stirring every half hour or so.
There are many versions of this Low Country favorite. The meat can be anything from chicken to squirrel, or any combination. Basically, its whatever you want it to be! this is just how we prefer it. * I also love to add leftover pulled pork or brisket to this when we had it the day or so before. We really like the different meat combinations. I like to also add 3-4 drops of hot sauce to this while its cooking, depends on taste.
Serving
Suggestions
Serve over hot rice.
Originally Submitted
12/30/2007
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