12771 Virginia Brunswick Stew Makes at least 12 servings Wed Aug 06 07:57:11 -0700 2008 Tue Feb 03 06:19:46 -0800 2009 Licensed http://www.chow.com/recipes/12771 Tue, 03 Feb 2009 14:19:46 GMT If Brunswick County, Virginia; Brunswick County, North Carolina; and Brunswick, Georgia, all lay heated claim to be the birthplace of Brunswick stew, you should hear the bickering among the respective stewmasters over the correct ingredients for the stew, the right cooking time and texture, the color, and even whether it must be served with cornbread, biscuits, or hush puppies. Being from North Carolina, with relatives in Virginia and Georgia, I backed out of the debate a long time ago and now just quietly go about concocting the same stew I've been serving crowds for years. What nobody questions, however, is the cardinal importance of some form of bacon in the stew: regular streaky or slab bacon, lean salt pork (or “streak-o'-lean”), or fatback. My one loud warning: nothing can stick and burn quicker than Brunswick stew, so be sure to stir it periodically while it's simmering, and constantly during the final 15 to 20 minutes as it thickens. Stored in individual containers, any leftover stew freezes well for future needs.

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  • In a 12-quart cast-iron or heavy stainless-steel pot, combine the chicken and bacon and add enough water to cover by 1 inch. Bring to a boil, reduce the heat to a steady simmer, and cook, uncovered, till the chicken is very tender, about 1½ hours.
  • Add the potatoes, onions, 2 tablespoons of the butter, 1 tablespoon each of salt and sugar, and pinches of black pepper and cayenne. Return to a simmer and cook till the potatoes are very tender, about 1 hour, stirring about every 15 minutes.
  • Add the tomatoes plus their juices, another 2 tablespoons of the butter, 1 tablespoon each salt and sugar, and pinches of black pepper and cayenne. Return to a simmer and cook, stirring 10 minutes. Add the limas, another 2 tablespoons of the butter, and the remaining salt, sugar, black pepper, and cayenne. Return to a simmer and cook about 1 hour, stirring at least every 10 minutes.
  • Add the corn and remaining 2 tablespoons of butter, return to a simmer, and cook, stirring constantly, till the stew is very thick, 15 to 20 minutes. Taste and, if necessary, adjust the seasoning. Ladle the stew into large soup bowls and serve piping hot.
    • ]]>     http://www.chow.com James Villas 50 Main Two 3-pound chickens, cut up

    ]]>     8 ounces slab bacon or lean salt pork (rind removed), cut into cubes

    ]]>     4 pounds all-purpose potatoes

    ]]>     2½ pounds onions, chopped

    ]]>     8 tablespoons (1 stick) butter or margarine

    ]]>     3 tablespoons salt

    ]]>     3 tablespoons sugar

    ]]>     1½ teaspoons freshly ground black pepper

    ]]>     1½ teaspoons cayenne pepper

    ]]>     1½ quarts canned crushed tomatoes, juices included

    ]]>     2½ quarts small fresh or frozen lima beans

    ]]>     1½ quarts fresh or frozen corn kernels

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