Brunswick Stew

Recipe from Southern Living

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Ingredients

  • 2 (2 1/2-pound) whole chickens
  • 2 quarts water
  • 1 tablespoon salt
  • 1 1/2 cups ketchup, divided
  • 2 tablespoons light brown sugar
  • 1 1/2 teaspoons dry mustard
  • 1 1/2 teaspoons grated fresh ginger
  • 1/2 lemon, sliced
  • 1 garlic clove, minced
  • 1 tablespoon butter or margarine
  • 1/4 cup white vinegar
  • 3 tablespoons vegetable oil
  • 1 tablespoon Worcestershire sauce
  • 3/4 teaspoon hot sauce
  • 1/2 teaspoon pepper
  • 2 (28-ounce) cans diced tomatoes
  • 2 (15 1/4-ounce) cans whole kernel corn, undrained
  • 2 (14 3/4-ounce) cans cream-style corn
  • 1 large onion, chopped
  • 1/4 cup firmly packed light brown sugar
  • 1 tablespoon salt
  • 1 tablespoon pepper

Preparation

  1. Bring first 3 ingredients to a boil in a large heavy stockpot; cover, reduce heat, and simmer 45 minutes or until chicken is tender. Drain chicken, reserving 1 quart broth in pot; skin, bone, and shred chicken, and return to pot.
  2. Cook 1/2 cup ketchup and next 11 ingredients in a small saucepan over medium heat, stirring occasionally, 10 minutes.
  3. Stir ketchup mixture, remaining 1 cup ketchup, tomatoes, and next 6 ingredients into chicken and broth; simmer, stirring often, 4 hours or until thickened.
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