Cut chicken in pieces and simmer in 3 quarts water for a thin stew, or 2
quarts for a thick stew, until meat can easily be removed from bones, about
2-1/4 hours.

Add raw vegetables to broth and simmer, uncovered, until beans and
potatoes are tender. Stir occasionally to prevent scorching.

Add chicken, boned and diced if desired, and the seasonings.

Note: If canned vegetables are used, include juices and reduce water to 2
quarts for a thin stew, 1 quart for a thick stew. Serves 6-8.

Also note: Brunswick stew is one of those delectable things that benefit
from long, slow cooking. It is a rule in some tidewater homes never to eat
Brunswick Stew the same day it is made as its flavor improves if it is left
to stand overnight and reheated.

ARKANSAS TODAY, CHANNEL 11, KTHV

10/10/1990

"COOKING WITH DON BINGHAM"

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive,