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Brunswick Stew

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Filed from the federal original: 'Brunswick Stew' in Selections from Aunt Sammy's Radio Recipes and USDA Favorites, U.S. Department of Agriculture, Science and Education Administration, Home and Garden Bulletin No. 215, issued August 1976 (in the 'Recipes from 1976' / USDA Favorites section, with servings stated in the original) — a U.S. federal work, public domain. Text read in full at https://www.gutenberg.org/files/65379/old/65379-0.txt (Project Gutenberg eBook #65379). Conversion: the original's 2 tablespoons flour thickener is swapped for cornstarch at exactly half the flour amount (1 tablespoon), per the rule base's settled thickener rule; the poultry seasoning is specified gluten-free (spice blends are a traps-pass category). The original gives no minute count for simmering the chicken ('until tender'); the filed 45 minutes is an editorial estimate, disclosed here.

A whole chicken simmered and picked, then finished in its broth with potatoes, lima beans, tomatoes, onion, and corn, and lightly thickened at the end. Six generous cup-and-a-half servings.

Category: MainsServes: 6Time: 90 minComplexity: 3/5

Why this complexity: Chicken is simmered, skimmed, boned, and cut before the stew is assembled; Vegetables go in in stages by cooking time; Thickener is added at the very end, just long enough to set.

Ingredients

  • 3 pounds whole or cut-up chicken
  • 1 1/2 teaspoons salt, for the chicken
  • 3 cups water
  • 1 cup diced potatoes
  • 1 3/4 cups frozen lima beans
  • 1 can (16 ounces) tomatoes
  • 2/3 cup chopped onions
  • 1 3/4 cups frozen corn
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon gluten-free poultry seasoning
  • 1/4 cup cold water
  • 1 tablespoon cornstarch

Method

  1. Simmer the chicken in the salted water until tender, about 45 minutes. Drain, saving the broth. Separate the meat from the skin and bones and cut the meat into pieces.
  2. Skim the fat from the broth (the fat skims more easily if the broth is chilled enough to solidify it).
  3. Add the potatoes to the broth and simmer 5 minutes.
  4. Add the lima beans, tomatoes, and onions. Simmer 7 minutes.
  5. Add the chicken, corn, and the seasonings. Cook 3 minutes longer.
  6. Mix the 1/4 cup water with the cornstarch until smooth. Add to the stew and heat just long enough to thicken, stirring as needed. Serve hot.

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