Brunswick Stew

Recipe from Oxmoor House

More From Oxmoor House


  • 1 (5-pound) stewing hen
  • 1 (3-pound) chuck roast, cooked, cooled, and shredded
  • 1 (3-pound) pork loin roast, cooked, cooled, and shredded
  • 5 cups beef broth
  • 3 (16-ounce) cans whole tomatoes, undrained and chopped
  • 2 (12-ounce) cans whole kernel corn
  • 1 (15-ounce) can tomato sauce
  • 3 large onions, chopped
  • 1 1/2 cups catsup
  • 1/2 cup vinegar
  • 1/3 cup Worcestershire sauce
  • 1 tablespoon salt
  • 2 teaspoons pepper
  • 2 teaspoons hot sauce
  • 1 teaspoon garlic salt
  • 1 teaspoon lemon juice


  1. Place chicken in a large Dutch oven; add water to cover. Bring to a boil; cover and simmer 2 hours or until chicken is tender. Remove chicken from broth; cool. Bone chicken, and grind meat using coarse blade of meat grinder.
  2. Transfer 5 cups chicken broth to a large stock pot; reserve remaining broth for use in other recipes. Add ground chicken and remaining ingredients, stirring until well blended. Bring to a boil. Reduce heat; simmer, uncovered, 3 hours.
  3. Ladle stew into individual bowls, and serve hot.
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