Recipe - Brunswick Stew With Corn Dumplings

18 White peppercorns; bruised
6 Whole cloves
2 Cloves garlic
2 Bay leaves
3 Sprigs parsley
One fourth teaspoon Dried thyme; or 4 sprigs
fresh
2 qt Chicken stock
6 pound Stewing chicken; or large
roaster, quartered
1 lg Onion; chopped
One half pound Bacon; good,thick;chopped
3 md Onions; chopped
3 md New potatoes; peeled and
cubed
12 ounce Tomatoes; peeled, undrained
1 cup Dried baby lima beans;
soaked overnight
2 tablespoon Tomato paste
1 Dried red pepper; optional
One half teaspoon Salt
1/8 teaspoon Fresh ground black pepper
1 cup Okra; fresh, halved
2 cup Corn kernels; fresh

CORN DUMPLINGS
1 cup Flour
1 tablespoon Yellow cornmeal
2 teaspoon Baking powder
One half teaspoon Salt
1 pn Sugar; generous
1 tablespoon Butter; chilled
1/3 cup Fresh corn kernels; or
frozen, thawed
2/3 cup Milk; cold

Soak lima beans overnight in cold water then drain. Combine first 6
ingredients in small piece of cheesecloth and secure with a string. Add to
an 8quart pot with the stock and bring to a simmer over mediumhigh heat.
Add hen, giblets, and 1 chopped onion. Simmer, covered, until the chicken
is tender, about 1 One half to 2 hours. Chill overnight if desired. Skim fat
from surface of stock. Remove chicken; discard skin and bones and cut meat
into bitesize pieces. Set aside. Cook bacon until crisp in medium skillet
over medium heat. Remove with slotted spoon to paper towel and drain well.
Add to stock. Pour off all but 2 tblsp fat and place skillet over high
heat. Add remaining onion and saute quickly until browned. Add to stock
along with potatoes, tomatoes, lima beans, tomato paste, red pepper, salt,
and pepper, and stir to combine. Cover partially and simmer until beans are
tender, about 4060 minutes. (Stew can be prepared several days ahead to
this point and refrigerated.) Stir in reserved chicken, okra, and corn.
Bring stew to simmer, then drop dumpling batter in by tablespoonfuls. Cover
pot securely and simmer until dumplings are puffed and a toothpick inserted
in center comes out clean, about 15 minutes. Turn into soup tureen to serve
or spoon dumplings into heated bowls and ladle soup over.

Corn Dumplings: Combine flour, cornmeal, baking powder, salt, and sugar in
medium bowl and mix well. Cut in butter using a pastry blender or two
knives until mixture resembles coarse meal. Stir in corn using fork, then
add milk and stir just until moistened; _do not overmix_. Add to stew and
cook as directed.

Recipe by: connally@vms.cis.pitt.edu (Kate Connally)

Posted to bbqdigest V5 #753 by RockMc RockMc@aol.com on Dec 10, 1997