Recipe - Down East Brunswick Stew

7 pound Chicken
112 ounce Canned whole tomatoes
45 ounce Canned baby lima beans
6 cup Frozen baby lima beans
6 md Potatoes
2 lg Yellow onions
60 ounce Canned cream corn
2 cup Sugar
3 tablespoon Salt
1 tablespoon Black pepper
1 Stick butter or margarine
1 One half ounce Texas Pete hot sauce

Wash and cut chicken, if necessary. Place chicken in a large pot, barely
cover with water, and bring to a boil. Reduce heat and simmer until tender,
about 40 minutes. Remove chicken from pot and set aside to cool, reserving
stock.

Open cans of whole tomatoes and place in a second large pot. Crush tomatoes
with your hands. Open cans of baby lima beans and add liquid to the
tomatoes. Put the canned baby limas into a mixing bowl and mash. Set mashed
limas aside.

Add six cups chicken stock to the tomatoes. Bring mixture to a boil, reduce
heat to medium, and cook for about 40 minutes, or until liquid is reduced
by about a third. Stir frequently.

While the liquid is cooking down, bone the chicken and shread chicken meat.
Peel and finely dice the potatoes and onions. When tomato liquid is
sufficiently reduced, add chicken, mashed limas, frozen baby limas,
potatoes, and onions. Simmer mixture over low heat for about 3 One half hours,
stirring frequently.

Add cream style corn, sugar, salt, pepper, butter or margarine, and Texas
Pete. Continue cooking over low heat for an additional hour, stirring
almost constantly until done.
Recipe By : Bob Garner

Posted to bbqdigest V4 #22

Date: Tue, 29 Oct 1996 11:18:35 0800 (PST)

From: Tom Solomon bigheat@earthlink.net

NOTES : From the book "North Carolina BarbecueFlavored By Time" by Bob
Garner.

John F. BlairISBN 0895871521