Cynthia Gregg (Brunswick County) loves a famous meal that many of you enjoyed in the Virginia 2020 hospitality room during the 2019 AM/PIC in Fort Wayne:
Brunswick Stew: “Family Size Recipe”
2 ½ to 3 pounds Chicken
2 pieces of Celery
1 small Onion
2 quarts Tomatoes, fresh or canned
1 cup chopped Onion
3 medium White Potatoes, peeled but left whole
1 quart Butter Beans/Lima Beans (drained if canned)
1 quart Whole Kernel Corn (drained if canned)
5 Tablespoons of Sugar
Salt to taste
Red and Black Pepper to taste
Place chicken, celery, and small onion in a large kettle. Add about a quart of water. Simmer until meat is tender or begins to loosen from bones. Lift chicken from broth. Cool broth and discard celery. Remove meat from bones and cut into small pieces.
Add tomatoes, chopped onions and whole potatoes to broth. Continue cooking over medium heat. Remove potatoes when tender. Mash and return to stew (some cooks omit this step and dice potatoes before adding to the stew. It has been noted, however that the stew freezes better when the potatoes have bee mashed; otherwise they’re soggy).
Add cut up chicken, butter beans, corn and sugar. Add salt and pepper to taste.
Bring to a boil while stirring. Cover, lower heat and simmer slowly, stirring occasionally to prevent sticking, for 3 to 5 hours, or until tomatoes have cooked to pieces.
Makes 6 quarts.