BEST BRUNSWICK STEW RECIPE EVER RECIPES

Steps:

• Rinse the fryer under cold running water.
• Place fryer in large stock pot and cover with water about 6 inches over chicken.
• Bring to a boil, reduce heat to medium and let chicken cook for one hour.
• Remove cooked chicken from pot, set aside to cool.
• Place the frozen baby lima beans and frozen corn in a colander. Rinse well.
• Add the beans and corn to a large stock pot.
• Wash, peel and cut up the potatoes, add to the beans and corn.
• Add enough water to cover the vegetables by about 2 inches.
• Cook over medium heat, stirring often, until vegetables are tender. About one hour.
• While the vegetables cook, pull the chicken meat from the bones. Discard bones and skin.
• Shred chicken into small pieces.
• When vegetables are done, remove any excess liquid, leaving just enough to reach top of vegetables.
• Add tomato sauce.
• Add apple cider vinegar
• Add brown sugar.
• Add black pepper
• Add salt.
• Add butter.
• Add Texas Pete Hot Sauce.
• Add tomato paste.
• Add Worcestershire Sauce.
• Stir well.
• Add chicken to the stew.
• Add pork barbecue to stew.
• Add Ketchup. Stir well.
• Return to stove top and simmer on medium, stirring often, until warm, prior to serving.
• Stock or liquid from vegetables may be added if needed to obtain desired consistency.
• Serve warm and Enjoy!

Steps:

• Place whole squirrels in a dutch oven with 2 cups stock.  Braise the squirrel meat, covered for about 30 minutes until tender.
• Remove the squirrels and stock to a separate container to cool.  Debone the squirrels when they're cool enough to handle, and add the meat into the stock.  Reserve it all for adding back into the dutch oven later.
• Add 4 tablespoons of bacon drippings to the empty dutch oven, and fry the onions until browned.
• Add in chopped garlic and fry for another minute.
• Pour the stock and squirrel meat into the hot dutch oven to deglaze the pan.
• Add in all the remaining ingredients including spices and vegetables.  Cover and simmer for about 30 minutes.
• At this point, serve immediately or add a few handfuls of fresh breadcrumbs to help thicken the soup a bit, along with fresh parsley if desired.  If adding breadcrumbs, simmer for another 10 minutes before serving.