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Brunswick Stew Recipe | 4th of July Recipes - Serving Brunswick stew Georgia-style is a must when you're making Southern BBQ recipes. Learn how to make Brunswick stew with chicken!
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Chicken Brunswick Stew Recipe: https://www.pauladeen.com/recipe/brunswick-stew/
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0:00
- Y'all, the 4th of July is upon us,
0:04
and I'm gonna share with y'all a recipe that we made
0:09
so often in the restaurant,
0:11
when we were in our first smaller restaurant downtown.
0:16
And it's so easy.
0:17
And Brunswick Stew is really a Georgia, South Carolina,
0:21
North Carolina dish that we make to go along
0:25
with a Boston butt, a barbecued Boston butt, or ribs.
0:32
And this is so good and so easy.
0:36
Now, in the old timey days,
0:38
my uncle Bernie used to
0:43
make his outside using a hog head.
0:47
The original Brunswick stew was made from the head of a hog.
0:52
You remove the eyeballs and just boil the head
0:55
till it just came apart.
0:58
But in the more modern days, we don't do it that way.
1:02
I mean, there's probably still some people out there
1:04
that do it that way, but there's so much an easier way
1:08
and just as delicious.
1:10
So, I'm gonna start with some bacon and...
1:15
(gas button clicking)
1:17
Come on now.
1:18
(gas button clicking)
1:20
Don't fail me now.
1:21
(gas button clicking)
1:25
It's gonna fail me now.
1:27
So, I'll move it to this one.
1:29
I've got some diced up bacon
1:33
that I'm going to cook
1:34
to give us some bacon fat that will render some bacon fat.
1:39
And I don't wanna cook it until it's crisp.
1:41
I want it to still be kind of in a soft form.
1:47
So, that'll take about five minutes.
1:50
(wooden spoon clanking)
1:51
And I've sprayed my pot so it won't stick.
1:55
And after about five minutes,
1:57
I'm going to add some diced onion to it and cook
2:02
that for a few minutes.
2:04
But if you're having folks over
2:06
for a barbecue on the 4th,
2:09
make this 'cause you will make a lot of people happy
2:13
with this easy Brunswick stew.
2:15
No hogs head for us. (chuckles)
2:18
I don't know if Eddie can get down in this pot and show you,
2:21
but I don't want my bacon crisp.
2:24
I want it
2:25
(oil sizzling)
2:28
soft like that.
2:32
So, it will just blend in with our chicken real, real good.
2:36
Now, I'm going to add the onions,
2:37
and I'm gonna cook this for about five minutes more.
2:40
(oil sizzling)
2:41
And then I'm gonna start adding all of our ingredients.
2:44
(oil sizzling) (wooden spoon clanking)
2:49
Look at those onion, drinking up that bacon liquor.
2:53
(oil sizzling) (wooden spoon clanking)
2:55
That sounds better than bacon fat, doesn't it?
2:58
Bacon liquor.
3:00
Like pot liquor for my collard greens,
3:02
and I turn the green to mustard green.
3:04
(oil sizzling) (wooden spoon clanking)
3:07
Okay, so
3:08
(oil sizzling) (wooden spoon clanking)
3:10
just a few minutes on that.
3:12
(wooden spoon clanking)
3:13
And then we're gonna start adding our diced,
3:17
our petite diced tomatoes, a can of cream corn,
3:21
some frozen baby limas that are just delicious. (sniffs)
3:26
I love the way the freezing process works now
3:30
because they flash-freeze these vegetables
3:32
straight outta the field.
3:33
And it's just like you've gone out and picked 'em yourself.
3:37
I love that.
3:39
Then we got a half a cup of barbecue sauce,
3:41
a cup of chicken base,
3:45
celery salt,
3:50
vinegar.
3:51
Is that vinegar? - Mm-hm.
3:52
- Yeah.
3:53
And then I'm gonna give it a teaspoon
3:55
of Worcestershire sauce.
3:57
And then we're just gonna let it simmer
4:00
and let all those flavors blend together.
4:03
(wooden spoon clanking)
4:06
And maybe I can talk Michael
4:08
into cooking some ribs to go with this.
4:10
You think, Eddie?
4:11
(Eddie chuckling) (wooden spoon clanking)
4:12
Eddie's a rib eater.
4:13
He loves ribs.
4:18
All right, those are transparent now.
4:20
So, I'm gonna go ahead and add the tomatoes.
4:25
(wooden spoon scraping and clanking)
4:30
(wooden spoon clunking)
4:32
(can and wooden spoon clanking)
4:32
I'm gonna add our chicken broth.
4:35
(broth splashing)
4:36
(bracelets clattering)
4:38
I'm gonna add... (mumbling)
4:41
(water splashing)
4:42
Wash all of that out.
4:44
(water splashing)
4:45
And depending on how you like your Brunswick stew,
4:50
if you like...
4:51
All right, about a
4:52
(drops plopping)
4:54
teaspoon of that.
4:56
(bottle clunking)
4:58
Butter beans.
4:59
(packet rustling)
5:01
(beans clattering)
5:03
And that's a 15 ounce bag.
5:06
(utensil clanking)
5:08
You know, over the years they've changed the...
5:10
(wooden spoon clattering)
5:12
They've changed the weight of so many of our vegetables.
5:17
The Ogle recipes
5:19
(wooden spoon clattering)
5:20
would tell you one weight
5:21
that they don't even do anymore.
5:25
(wooden spoon clanking)
5:26
Okay.
5:29
The barbecue sauce.
5:33
And I like to use a sweet,
5:36
I like for my Brunswick stew
5:38
to have a little sweet flavor to it.
5:40
(wooden spoon clanking)
5:44
(jug clunking)
5:46
And my celery salt.
5:49
(cup clunking)
5:51
And I'm gonna let this cook for a while
5:55
and then I'm gonna throw my chicken in and my cream corn.
5:59
(stew sloshing)
6:00
But I'm gonna let this cook for about 15 minutes
6:04
(wooden spoon clanking)
6:05
until the butter beans are done.
6:10
Then we'll come back and peep in our pot. (chuckles)
6:15
You wanna peep in my pot, Theresa?
6:17
- [Theresa] Mm-hmm. (laughs)
6:18
I sure do- - Okay.
6:20
Vinegar, it's clear so I couldn't see
6:23
if I'd put it in or not.
6:25
- [Theresa] How about the Worcestershire?
6:26
- I've already got the Worcestershire in.
6:28
(wooden spoon clanking)
6:29
(lid clunking)
6:30
And I'm gonna let this cook for a while
6:31
and then I'm gonna add my corn and my chicken.
6:34
And here's an idea for you
6:36
that might make your life a little easier.
6:41
You could, once you get all this stuff together,
6:45
you could put it in a slow cooker
6:48
and add your chicken
6:49
and your corn and just let it slow cook
6:53
in your crock-pot.
6:55
And you won't have to tend to it or anything.
6:59
Just let it simmer
7:00
and let all those wonderful flavors marry together.
7:04
And that way you could walk off
7:05
and leave it if you had to go somewhere.
7:09
Okay, I'm gonna finish up our Brunswick stew, y'all.
7:14
I've let these butter beans,
7:18
you know,
7:21
get almost done.
7:22
Now, I'm going to add our can of cream corn.
7:26
(wooden spoon scraping)
7:28
That's gonna help thicken it a little bit.
7:32
(stew sloshing)
7:33
And you could always add a can of niblet corn.
7:39
(sauce sloshing)
7:39
I'm going to add just a little drop
7:45
of hot sauce.
7:47
(bottle clanking)
7:49
And I'm gonna add some ground, fresh, ground black pepper.
7:52
(electric grinder buzzing)
7:59
(electric grinder clanking)
8:00
And a little salt.
8:02
(electric grinder buzzing)
8:06
(electric grinder clanking)
8:07
I'll give that a stir.
8:09
(stew sloshing)
8:11
And the last thing to go in is our chicken.
8:14
And I have used a rotisserie chicken from the grocery store
8:20
that
8:21
(wooden spoon clunking)
8:22
we picked and that makes this dish super, super easy.
8:29
All right, so I'm going to just let that,
8:30
put that together and let that corn
8:34
and chicken marry with the rest of the flavors.
8:39
(tin whirring and clunking)
8:40
And then we're going to chow down.
8:42
Theresa said she's hungry.
8:44
Brunswick stew is looking real good, y'all.
8:46
I tasted it
8:47
and
8:50
I like a real sweet barbecue sauce.
8:54
So,
8:57
I found a bottle that
9:00
(wooden spoon clunking)
9:01
I'm just gonna add a little bit
9:03
to it to kick up the sweetness a little bit.
9:07
We got about five more minutes.
9:09
Oh, and I did add some whole kernel corn
9:13
because that can of cream corn, you know, it is so creamy,
9:16
it kind of dissipates.
9:18
So, I did put some whole kernel corn in it.
9:21
(stew bubbling)
9:23
(lid clanking)
9:27
Like I said, I would recommend once you
9:30
put everything in the pot together,
9:35
I'd move it to my crock-pot.
9:37
(spoon clanking)
9:37
Not, yeah, no. Yeah, my slow cooker. (laughs)
9:41
(lid clanking)
9:42
I don't use that as much as I do my pressure cooker.
9:48
(spoon clanking)
9:50
'Cause I'm usually always home.
9:53
Look at that.
9:55
(spoon clanking)
9:56
Look how pretty that is.
9:59
(spoon tapping)
10:01
Mm-mm.
10:03
And it's hot,
10:05
hot, hot, hot.
10:09
Now, where are our ribs?
10:11
(Eddie laughing)
10:11
Does Michael have our ribs, Eddie?
10:15
No? (chuckles)
10:16
- [Eddie] I can smell 'em.
10:17
- You can? (laughs)
10:23
Mm. This is so good.
10:29
And,
10:30
(bowl clanking)
10:32
Brunswick stew is one of those dishes
10:36
that you just float with it,
10:39
taste it, and float with it.
10:42
(spoon clanking)
10:46
And I love putting,
10:50
sometimes I'll cook a Boston butt in my pressure cooker
10:53
'cause I can do it in like an hour (sniffs)
10:56
and for barbecue sandwiches.
10:59
(spoon clanking)
11:00
And that would be good torn up and put in here too.
11:07
Mm.
11:10
(bowl clanking) (hands clapping)
11:12
Happy 4th, y'all.
11:16
Hey, y'all, it's Paula Deen.
11:18
Now, if you enjoyed this video, be sure to like it
11:22
and click the subscribe button as well as the notification
11:25
and bell to be alerted when I post a video.
11:29
Love and Best Dishes Y'all.
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