Brian’s Brunswick Stew, for the Fourth

Brian’s Brunswick Stew

 Ingredients:

• 4 chicken drumsticks
• 1 skinless, boneless chicken breast (cooked)
• 1 small pork tenderloin
• 2 veal cutlets
• 1 large onion, chopped
• 2 cups chicken broth
• 2 16 oz. cans creamed corn (or 8 ears corn cut and scraped plus 2 T. cream)
• 2 16 oz. cans tomatoes, undrained
• ½ lemon, sliced
• 1 cup cut okra
• 1 cup lima beans
• 2 to 4 potatoes, diced
• 12 oz. ketchup
• 3 T. Worcestershire sauce
• Tabasco (or other hot sauce) to taste
• 1 T. vinegar
• 4 cloves garlic tied in cheesecloth
• 1 T. dry mustard
• 2 T. lemon juice
• 1/8 t. cayenne pepper
• 1 t. salt
• black pepper to taste
• 2 slices white bread, crumbled (if needed to thicken)
• 1 bell pepper, red or green, chopped

Procedure:

1. Roast drumsticks and tenderloin in a 325° oven or 30 minutes.
2. Lightly brown veal cutlets in a skillet.
3. Shred or dice chicken breast, veal cutlet, chicken drumsticks and pork.
4. Sauté onion in 1 T. butter in bottom of large stockpot.
5. Add meats, chicken broth, tomatoes, okra, creamed corn, lima beans, and potatoes.
6. Add seasonings.
7. Heat until barely simmering, then lower heat to Low and cook slowly for at least two hours, stirring occasionally.
8. Before serving, remove cheesecloth containing garlic. Add bread if stew needs to be thickened.

Tags: food, recipes, southern