savor — guide to food & dining on the azalea coast BRUNSWICK STEW CASEY 6 large chicken breasts 6 large chicken thighs 2 large yellow onions, diced 10 large white potatoes, peeled and quartered 2 tablespoons of salt 1 tablespoon of black pepper 1 pound of butter Put chicken in the pot, cover with water and bring to a boil. Reduce heat to low and slowly simmer chicken until cooked, about 1 hour. Remove chicken from pot and set aside to cool. Reserve stock. Place the onions and potatoes in a large stock pot. Add salt, pepper and butter. Cover vegetables with the stock produced from cooking the chicken. Place the pot over high heat and bring contents to a boil. Reduce heat and simmer until a fork easily pierces the potatoes. Crush the tomatoes by hand and add them to the pot. Pull the chicken from the bone. Add the meat to the pot along with lima beans, corn and green beans. Simmer stew over low heat for about 2 hours. Stir in Texas Pete hot sauce and sugar. Makes 25 to 30 servings. Source: Larry Casey SOUTHPORT BRUNSWICK STEW 78 WBM march 2014 1 gallon whole peeled tomatoes 3 quarts frozen baby green lima beans (butter beans) 2 quarts of kernel corn 2 quarts of green beans 3 to 4 tablespoons Texas Pete hot sauce 3 cups of sugar Brunswick stew is slow cooked and gently stirred for more than an hour. “ My mom and my aunts always had tomatoes that had been cooked and canned in the pan-try,” Larry Casey says, “as well as corn and green beans, etc., canned in the pantry and freezer. Making Brunswick stew was definitely a means of stretching the protein. We would often put some in the freezer as well.” As a result, this recipe makes a lot of Brunswick stew. Here, Casey suggests chicken, but he said pulled pork barbecue would be delicious, too. 1 3-pound, whole chicken 3 cups water 1 cup diced potatoes (optional) 1¾ cups frozen or fresh green lima beans 1¾ cups tomato sauce 1 cup chopped onion 1¾ cups fresh or frozen corn kernels 1 teaspoon sugar 1½ teaspoons salt ½ teaspoon dried or fresh basil ½ teaspoon oregano ¼ teaspoon cayenne pepper Simmer chicken in a large pot with water and salt until tender, about 2 hours. Drain off and set aside the broth. If you are fat- and cholesterol-conscious, remove skin from chicken and discard. Remove flesh from bones and cut or shred chicken into tiny pieces. Set chicken aside. Pour broth into a big pot and reduce to 2 cups. If you have decided to add potatoes, add them to the pot and cook 10 minutes. Add beans, tomato sauce and onions and cook 20 minutes. Add chicken and remaining ingredients and cook 15 to 20 minutes more, or until vegetables are tender. Source: “Classic Southport Cooking: Recipes and Reminiscences of Old Southport, North Carolina” by Lewis J. Hardee Jr. (Southport (N.C.) Historical Society Inc., 2005).
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