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Brunswick Stew

This stew, from Brunswick County, Virginia, oftentimes contains squirrel, beef and a bone from a baked Virginia or country ham. You can add these to the pot, along with the fryer, if you want.



  1. Combine first four ingredients in a large Dutch oven or stockpot; bring to a boil. Cover, reduce heat, and simmer 2 hours.
  2. Remove chicken from broth, reserving broth in Dutch oven; discard celery and onion. Skim and discard fat from surface of broth. Cool chicken; skin, bone and coarsely chop meat. Set aside.
  3. Add tomatoes (undrained), chopped onion, and whole potatoes to broth; bring mixture to a boil. Cover, reduce heat, and simmer 30 minutes or until potatoes are tender. Remove potatoes; mash and return to stew.
  4. Add chopped chicken, baby lima beans and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 3 hours, stirring often.


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