Title: Brunswick Stew
Categories: Import
Yield: 6 Servings

1 Stewing chicken; quartered
-and giblets reserved
3 lg Onions; finely chopped
3 Stalks celery; finely
-chopped
3 Carrots; finely chopped
5 Sprigs fresh thyme
10 Whole black peppercorns
2 Pieces Lemon Peel; 2-inch
2 Cloves garlic; lightly
-mashed
2 sm Dried red peppers
Water
1/2 lb Thick-sliced bacon; in 1/2"
-pieces
2 lg Tomatoes; peeled, seeded,
-and chopped
2 tb Tomato paste
2 pk Frozen corn kernels (10
-oz.), thawed
2 pk Frozen lima beans (10 oz.);
-thawed
3/4 c Cooked rice
Salt; freshly ground black
-pepper
Hot pepper sauce

Place the chicken in a large stockpot. Add one each of the onions, celery
stalks, and carrots. In a piece of cheesecloth, tie the parsley, thyme,
peppercorns, lemon peel, garlic, and dried red peppers; add to the pot
along with enough water to barely cover the contents. Cover and bring
slowly to a boil. Reduce the heat and simmer, partially covered, for 1 1/2
hours. Remove from the heat and let the chicken cool in the broth until
possible to handle. Remove the meat from the bones and discard the bones.
Cut the meat into 1/2-inch pieces. Strain the broth and reserve it in the
stockpot; discard the solids.

In a large skillet, cook the bacon over medium heat, stirring occasionally,
until crisp. Remove to a paper towel-lined plate and set aside. Drain all
but 3 tablespoons of fat from the skillet; add the remaining two each of
the onions, celery stalks, and carrots. Saute, stirring, about 10 minutes,
until the vegetables are tender. Chop the reserved giblets and add them to
the skillet along with tomatoes and tomato paste. Saute 5 minutes.

To the stock, add the corn, lima beans, chicken meat, sauteed vegetables,
giblets, and bacon. Heat through.

Meanwhile, puree the rice with 1 1/2 cups water; stir this into the
stockpot to thicken the stew. Heat through; season with the salt, pepper,
and hot pepper sauce.

Formatted by suechef@sover.net

Recipe by: DEAN FEARING #HE1A04

Posted to MC-Recipe Digest V1 #791 by Sue on Sep 19,
1997