| Description: | A thick wonderful Brunswick Stew. This is excellent with some pulled pork! |
| Ingredients: | 1 whole chicken
1 ˝ lbs. Raw ground beef
2 cans white creamed corn
1 can white whole corn drained
2 cups catsup
1 ˝ cups BBQ sauce – (use your favorite but the Kraft Honey is ours. Adds some sweetness)
2 Tbs Worcestershire sauce
2 large onions chopped
1 Qt tomatoes undrained
2 cups chicken broth
salt and pepper to taste
1 can peas
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| Instructions: | Cook the chicken until tender – Spatchcock works well, (give it some smoke), or you can boil it.
Let it cool, remove from the bone and chop it very fine.
Add all ingredients except peas to the broth. Cover and cook over very low heat for 3 hours stirring frequently. This will stick easily so keep a close watch on it.
Add the peas to warm.
Add additional broth as needed if it gets too thick. |
| Notes: | Stir, Stir, Stir over low heat. It will stick in a heartbeat. |
Cookbook
