Brunswick Stew

Recipe from

Southern Living


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


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.

Cook 1/2 cup ketchup and next 11 ingredients in a small saucepan over medium heat, stirring occasionally, 10 minutes.

Stir ketchup mixture, remaining 1 cup ketchup, tomatoes, and next 6 ingredients into chicken and broth; simmer, stirring often, 4 hours or until thickened.