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    Chicken Brunswick Stew*

    Source of Recipe

    Recipe courtesy Paula Deen

    Recipe Link:

    List of Ingredients

    1 (2 1/2-pound) fryer chicken
    1 (28-ounce) can crushed tomatoes, sweetened with 1/3 cup sugar
    1 (16-ounce) can creamed corn
    1 cup ketchup
    1/2 cup barbecue sauce
    1 tablespoon liquid smoke, available in grocery store
    1 onion, chopped
    1 tablespoon vinegar
    1 tablespoon Worcestershire sauce
    Salt and pepper
    Celery salt
    Cooked rice, as accompaniment


    In a large pot, place the chicken and enough water to cover chicken and bring to a boil. Cook chicken until meat falls off the bone, approximately 45 minutes. Drain the chicken and reserve 2 cups of stock. Remove the skin and bones and chop meat.
    In a separate pot, mix the chicken and remaining ingredients. Simmer slowly for 30 minutes, stirring often to prevent sticking. Add a little bit of the stock if the stew becomes too thick. Serve stew over steamed rice.




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