Brunswick Stew

Adrienne Ladd

Brunswick Stew

Here's a classic recipe that is perfect in both large and small batches. Once prepared, it cooks up nicely on the kitchen stove top, a camp stove or even a wood stove in a hunting camp.  This batch will feed 8-10.

3-4 pounds of turkey or chicken, cut up
1 ½  teaspoons salt
¼ teaspoon pepper
1 large potato, diced
1 medium onion, diced
¼ pound bacon, diced
2 tablespoons of bacon drippings
3 - 4 cups of chicken stock
2 bay leaves
2 teaspoons Worcestershire sauce
28 oz. can crushed tomatoes
1 can of corn
1 small can of baked beans
1 can of kidney beans

Cook bacon in large dutch oven until crispy, remove bacon and set aside. Leave 2 Tablespoons bacon drippings in pan.  Season chicken or turkey with salt and pepper and brown all sides.  Brown in batches leaving plenty of room between pieces of chicken.  Remove chicken and set aside.

Add diced potatoes to the pan and cook until browned.  Add onions and cook until softened.  Add chicken back into pot and cover with chicken stock.  Add bay leaves, Worcestershire sauce, and tomatoes and simmer, covered for 30 minutes. 

Remove chicken and when cooled, discard skin and cut up into chucks.  Return the chicken to the liquid.   Add the corn, kidney beans, baked beans and simmer uncovered until potato dices are cooked through, approximately 1 hour.
Discard the bay leaves and add salt and pepper to taste.  When ready to serve add the reserved bacon to the pot.

[ Adrienne Ladd lives in the southeastern Adirondacks with her husband, Dan. Not only does she specialize in preparing meals big and small for hunting, fishing and camping trips, she also specializes in gluten free meals. ]
      Wine Pairing:
The hearty rich taste of Brunswick Stew goes well with a dry red wine like Hector Wine Company’s Syrah. This varietal is a full-bodied red with complex tastes and aromas and  has a smooth finish.