I found this little "civil war recipe book" years back at a museum in the south and after looking for the perfect Brunswick Stew recipe i picked this one which is from my memory since i have no idea what i did with the book, probably got lost when we moved!
The original recipe called for squirrel ! No way I'm cooking a squirrel, but today's recipes call for chicken or squab. I can definitely deal with that!
There's also an ongoing fight between a brunswick county in VA and one in NC over where the recipe originally came from, but that, no one will ever know!!!
1 whole chicken
1 large onion chopped
1 cup of chopped celery
1 can of corn
1 64 oz can of whole peeled tomatoes (pour in a bowl and crush with your hands)
4 slices of bacon (leave it whole)
2 cups of sliced okra (fresh or frozen)
1 cup of peas (can or frozen)
3 bay leaves
1 teaspoon of oregano
1 tablespoon of fresh chopped parsley
1 teaspoon of tabasco
Salt and pepper to taste
3 tablespoons of butter
2 tablespoons of all purpose flour
Rinse your chicken in cool water. Place it breast side down in a large heavy bottomed pot and cover with water. Bring it to a simmer and cook for 1 hour. Skim off the fat from the surface of the liquid.
|This foam needs to be removed! Over and over again!|
Remove chicken from the pan and add all the ingredients but the butter and flour. Remove all the meat from the chicken, shredding with your fingers and add to pot.
Bring it to a simmer and cook on low for 1 hour 15 minutes. Remove whole bacon slices(fat part only) and bay leaves and discard.
At this point melt the butter in a small frying pan , whisk in the flour and keep whisking till a dark golden color or less colored if you want the stew thicker. Add the butter/flour mixture to the hot stew and it should bubble up violently. With a wooden spoon mix it for a few minutes until thickened. Serve it hot with extra tabasco and a big thick slice of cornbread. For wine i decided on a nice bottle of Chianti, can't never go wrong with that!