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Brunswick Stew

Mr. Ed’s Brunswick Stew

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This recipe has been tested by competitive cook and recipe developer Michaela Rosenthal.
Course Soup

Ingredients

  • 1 2.5-3 lb fryer
  • 1 tbs. vegetable or canola oil
  • 8 cups water
  • 1 lb. thick bacon chopped
  • 1 1/4 lb. onions chopped
  • 1 cup celery chopped
  • 1 cup carrots chopped
  • 2 14.5 oz. cans sliced new potatoes, drained
  • 2 tbs. butter
  • 2 15 oz. cans corn
  • 3 14.5 oz. cans Margaret Holmes Tomatoes, Okra & Corn
  • 2 15 oz. cans Margaret Holmes Medium Green Lima Beans
  • 5 tsp. sugar
  • 3/4 tsp. cayenne pepper or to taste
  • 1/2 cup bbq sauce
  • 1 tbs. liquid smoke
  • 1 tbs. vinegar
  • 1 tsp. old bay seasoning
  • hot sauce to taste

Instructions

  • Brown chicken on all sides in 1 tbs. oil in a large Dutch oven or stockpot.
  • Add 8 cups of water to the same stockpot, and boil chicken until the meat falls off bone.
  • Remove chicken from the water, cool, and chop into small pieces. Reserve the chicken broth for later use.
  • In a skillet, brown the bacon and remove from the pan. Add the onion, celery, and carrots to the bacon grease and sauté until soft.
  • In a large saucepan, combine, the chicken, bacon mixture, along with all of the other ingredients, including 2 cups of the reserved chicken broth. Cook for 30 minutes. Season with hot sauce to taste.