Love & Best Dishes: Brunswick Stew Recipe | Homemade Soup Ideas for Dinner

Name: Love & Best Dishes: Brunswick Stew Recipe | Homemade Soup Ideas for Dinner | Open Video
Uploaded: 2026-07-14T17:44:48+00:00
Duration: 17 min 48 s

0:00
- This recipe is really so easy.
0:03
This is my recipe for Brunswick stew
0:06
that was in my very first cookbook.
0:10
And I had another super five-minute Brunswick stew recipe,
0:16
but I can't find it anywhere,
0:18
but I'm gonna keep searching.
0:21
But this recipe calls for you to boil a chicken.
0:25
Well, what makes it so easy
0:28
is a roasted chicken from the grocery store.
0:31
So that's gonna save us a lot of time.
0:34
And I've got about six or seven strips of bacon
0:39
that I'm gonna dice up,
0:43
and I'm gonna get it to cooking along with my onions.
0:49
All right, 'cause this is...
0:51
I said the next few recipes I was gonna be working on
0:54
was all about what to serve at the big game.
0:57
And once you get this together,
0:58
you can put it in your slow cooker and keep it hot.
1:02
And men absolutely adore Brunswick stew.
1:06
All right, so I think I'm going to turn this on.
1:10
It's a little bigger.
1:14
And I've sprayed my pan because I don't want it to stick.
1:20
And if you're like me and you don't cook a lot of bacon
1:24
and you need that bacon fat for many of your vegetables...
1:30
So I'm gonna start just by putting
1:34
a little bit of my store-bought bacon grease
1:40
because I really don't want everything to stick,
1:43
and bacon can stick.
1:45
So I'm gonna give it a little headstart.
1:49
Onions. Onions.
1:51
Are they in my face and I can't see?
1:54
Yes.
1:57
Okay.
2:01
So I'm gonna put those in the pot,
2:05
and I've got a lot to say about
2:10
Brunswick stew and country folks.
2:16
You know, I've never lived in the country.
2:17
People think I came straight outta sticks,
2:20
but I really didn't.
2:22
But my relatives did.
2:26
The Hierses were just poor dirt farmers
2:31
that came in from South Carolina via,
2:35
I think it was Germany, I'm not sure,
2:37
not real up on my family tree.
2:43
But
2:46
the one person that I remember making it the old timey way
2:51
was my uncle Bernie.
2:54
And Uncle Bernie was my daddy's brother.
2:56
And Don, my cousin, it was his daddy.
3:00
And they lived out in the country.
3:02
And when we would come,
3:04
he would make old timey Brunswick stew.
3:07
And to make old timey,
3:09
you take the hog head,
3:12
and you remove the eyes,
3:14
and then you just boil it till
3:16
all the meat comes off the bone.
3:20
And that's what you make Brunswick stew with.
3:23
But in more modern times,
3:28
I like to use maybe a piece of a Boston butt
3:33
along with chicken, do the chicken and the pork.
3:36
But I don't have a Boston butt,
3:40
so I'm supplementing with the bacon.
3:44
And while that's cooking,
3:47
got some garlic there,
3:49
I'm gonna take my chicken.
3:53
These just are so, so handy,
3:58
and my dogs love 'em.
4:01
So they get a lot of roasted chicken,
4:04
but you'll just want to make sure
4:05
that you remove all the skin,
4:09
all the veins.
4:10
I don't wanna see a vein.
4:14
If y'all just knew how many chickens
4:16
I had picked in my lifetime
4:18
because when I started the Bag Lady,
4:20
I was having to cook eight chickens a day,
4:23
which means I had to pick eight chickens a day.
4:29
And
4:33
it took a long time because I was real picky
4:38
about what I let go in there and what I didn't.
4:45
Okay, there's one part of this leg that's
4:49
got a piece of gristle on it,
4:52
and I get rid of that,
4:53
but the dogs like it.
4:59
And to make good Brunswick stew,
5:01
it's important that you use the whole chicken.
5:05
You wanna use
5:09
white and dark meat
5:11
because your dark meat
5:13
is where all the flavor comes from.
5:15
All right, I wanna show y'all.
5:16
On the chicken,
5:18
this is called the oyster of the chicken,
5:24
and it's in that little back pocket right there.
5:26
So don't ever miss that delicious, flavorful oyster,
5:32
chicken oyster.
5:33
Okay, so I've got our
5:37
onion and our bacon,
5:41
and now I'm gonna add some garlic.
5:44
Yeah, I got some garlic.
5:48
Always spend a little garlic.
5:55
Come on man.
5:58
Work with me.
6:02
I'll do two scoop since much didn't come out.
6:07
I love cooking these kinda recipes y'all
6:10
because it's like Lucy goosey.
6:14
Do it any way you want to do it.
6:18
All right, so I'm glad I sprayed that
6:21
because it was trying to stick a little bit.
6:23
All right, so now I'm gonna add my crushed tomatoes,
6:29
and I'm gonna just rinse out my can
6:34
with a little water.
6:39
And I have some chicken stock over here
6:44
if we need to add a little bit more juice to it.
6:52
All right.
6:54
And I say I'm gonna go ahead and add it right now because
7:02
I like it a little thicker than that.
7:05
Now I'm gonna add one cup of ketchup,
7:11
and I'm just gonna eyeball it.
7:17
Just eyeball it.
7:25
Y'all think that's close?
7:28
We can always add more if we need it.
7:31
I'm going to add a little teaspoon of vinegar
7:35
if I can get it open.
7:38
There we go.
7:47
Just a drop.
7:50
I am going to add some
7:54
celery flakes, or either celery seed, or celery salt,
7:59
whichever one you have of that.
8:03
Some onion powder.
8:07
And I love, I love this product.
8:10
It really adds so much to your dish.
8:15
And it's especially great if your,
8:18
whoever you're cooking for,
8:19
if your family doesn't like onions,
8:22
you can trick 'em
8:24
and just use the onion powder
8:25
and get the flavor of it.
8:30
So about a tablespoon or two of Worcestershire.
8:36
And I'm gonna use my son's barbecue sauce.
8:41
It's their molasses barbecue sauce.
8:45
And I like my Brunswick stew sweet,
8:49
with a sweet taste.
8:52
So I'm going to
8:56
go ahead and just add everything.
9:01
Y'all know I told y'all
9:02
I spent half my life looking for stuff
9:04
and the other half trying to get it open.
9:07
So this just determines on how much you like.
9:10
That's how much I like,
9:13
that much.
9:14
I like a good bit of corn in my Brunswick stew,
9:18
and butter beans.
9:20
And these frozen butter beans are so good.
9:24
They flash freeze 'em,
9:25
and it's just like they came straight out the field, y'all.
9:31
I'm gonna add those.
9:34
Let's see, what am I missing?
9:36
Am I missing anything?
9:40
I'm not gonna add my barbecue sauce yet.
9:44
I'm gonna turn up the heat on this,
9:48
and I'm gonna let that cook for
9:52
20 or so minutes,
9:56
and I'll have to be careful to watch it,
9:57
make sure it doesn't stick.
10:02
- [Videographer] How about okra?
10:03
Do you add okra sometimes?
10:05
- No, uh-uh.
10:06
Okra doesn't go in Brunswick stew,
10:10
and that sounds strange.
10:11
It seems like it would, but it doesn't.
10:14
And I wish...
10:16
I looked to see if I had a can of cream corn too,
10:19
because I like to add a can of cream along with the niblets
10:23
because it just thickens, it makes it a little richer.
10:28
So I'm gonna chop our chicken up,
10:35
and...
10:39
If you have time to boil a whole chicken,
10:42
I do love that because you get all that wonderful stock.
10:50
But I wanna make this easy for y'all,
10:55
so I'm kind of telling y'all shortcuts.
10:59
So we don't have to put our chicken in there right now
11:01
because our chicken was done
11:05
for us.
11:11
Okey-dokey.
11:12
So about 20 minutes.
11:14
You wanna make sure you keep it stirred,
11:20
and I'm gonna go ahead and add
11:25
some more chicken base,
11:28
and there's a good chance I'll have to add some more
11:30
before it's all over.
11:32
But that's why I like doing this
11:33
'cause you do what you want to.
11:36
A little bit of this.
11:37
You can express yourself.
11:40
Some people love to do that.
11:42
Some people like to go straight by the book.
11:47
I'll swing either way.
11:50
Okey-dokey, we gonna finish up this Brunswick stew, y'all.
11:56
And just because I've had time,
11:58
I just let this continue to cook,
12:00
probably longer than it needed,
12:01
but that's all right.
12:03
So I forgot to add my potatoes.
12:08
so I just put me
12:11
a little pot of potatoes on the bowl separate.
12:16
So I'm gonna add those.
12:20
And some people may not even add potatoes,
12:22
but...
12:24
You know me and a tater.
12:28
Okay.
12:29
So now we're gonna add our barbecue sauce.
12:35
And like I said, this is where our sweet's gonna come from,
12:39
and that should have been maybe around a half a cup,
12:42
just depending on how big a pot you're making.
12:48
And then you have to decide,
12:50
well, do you want this hot
12:52
or do you want where everybody can eat it?
12:57
I'm gonna put some ground black pepper in it.
13:00
(pepper grinder whirring)
13:05
I just really like fresh ground over the one you get.
13:09
Now, this is...
13:12
This was salt, but it ain't no more.
13:15
The reason no salt was coming out
13:17
was the canister had come out,
13:20
and it was still in the drawer.
13:23
(salt grinder whirring)
13:24
Now
13:26
that's some salt.
13:31
Now it's time to taste
13:34
and start
13:41
homing in on your flavor that you want.
13:44
I hope I've got some liquid smoke because...
13:56
it's pretty good.
13:58
All right, now I'm gonna add my chicken.
14:10
And that's gonna kick this up.
14:16
I think we need a little bit more barbecue sauce.
14:22
Just a little bit.
14:23
You just have to play with it
14:25
and get it where you want it.
14:26
Now I'm gonna get some hot sauce, some of my hot sauce.
14:29
It's not so quite so hot.
14:33
It's not much, but
14:36
I'm just gonna add all of that.
14:45
This looks really good.
14:48
And like I said, you just put this in your slow cooker
14:52
and let everybody just eat when they're hungry.
14:58
All right, I'm gonna taste again.
15:02
I wanted to see if I had liquid smoke
15:06
because that really gives it...
15:10
I bet I don't have any.
15:15
Don't have any.
15:19
I'll pick some up at the grocery store though
15:21
and sprinkle it with that,
15:23
because your liquid smoke
15:25
give it that charcoal flavor
15:27
like you had really cooked it over charcoal.
15:33
All right, let's see.
15:34
I'm gonna add
15:37
one more little bit of different kind of salt.
15:46
And now I'm gonna add some regular pepper.
15:53
And I like this served over rice,
15:57
but most people
16:02
just like it by the bowl
16:04
along with their baked beans
16:06
and their barbecue and their cole slaw.
16:09
So, having said all that,
16:11
I think I'm gonna just get me a little taste
16:18
while all those flavors are melting together.
16:22
And I may wind up coming back
16:24
and putting a little bit more seasoning in it.
16:30
I'm glad I remember the potatoes.
16:35
So this is
16:38
hot as your
16:41
first love.
16:53
Ooh.
16:59
It really is good.
17:01
So play with it and get it the way you like it.
17:06
But before I add anything else,
17:08
I'm gonna go ahead and let it just simmer there
17:12
and see what the flavors are gonna be like
17:14
20 or 30 minutes from now.
17:18
So, happy game day.
17:19
Guys and girls, y'all eat up.
17:22
Go team. Who's playing?
17:24
I don't know.
17:26
Am I supposed to know?
17:31
Hey, y'all, it's Paula Deen.
17:33
Now, if you enjoyed this video, be sure to like it
17:37
and click the subscribe button as well as the notification
17:40
bell to be alerted when I post a video.
17:44
Love and Best Dishes Y'all.

Premium

Love & Best Dishes: Brunswick Stew Recipe | Homemade Soup Ideas for Dinner

Paula Deen