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Chicken Brunswick Stew Recipe - This easy Brunswick Stew recipe with chicken is an awesome cold-weather soup recipe that is bringing back memories for Paula!
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Chicken Brunswick Stew Recipe: https://www.pauladeen.com/recipe/brunswick-stew/
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0:00
- If y'all have watched the last few videos,
0:04
I told y'all I was going to be cooking out of the Bible
0:08
for a few recipes and we've done it.
0:12
The last recipe I want to share with y'all,
0:17
you know, we make a recipe and we,
0:19
I may cook three or four things and um,
0:23
alright let me back up and say that again.
0:25
We may do four videos in one day.
0:30
And so how they air, you know, I don't know,
0:33
that's the computer people's job to do that, right Theresa?
0:37
- [Theresa] Yes.
0:38
- Or is it yours or whose job?
0:39
- [Theresa] Yes, that's Kenzie. Social Media.
0:40
She does an awesome job.
0:41
- Yes, she does, doesn't she?
0:43
So I wanted to share this Brunswick stew recipe with y'all
0:49
because in the fall, um, you know,
0:53
it's such a hot, hearty dish and it's big in the South.
0:58
And I take this from Georgia all the way through
1:05
the uh, the uh, low country states.
1:09
They gonna argue that their Brunswick stew is the best.
1:13
So, for the amount of work that this one is, ya'll,
1:17
it's so very good.
1:20
And, um, I remember when my Uncle Bernie and
1:24
my Aunt Glennis were alive, that would be Don-
1:28
Don, Cathy, and Michelle's father.
1:31
My daddy's older brother, he and Aunt Glennis,
1:35
lived out in the country and Statesboro and
1:39
Uncle Bernie would make Brunswick stew.
1:43
But back then the old older people said,
1:47
you couldn't make Brunswick stew without a hog head.
1:51
You had to have the whole hog head to go in the pot
1:55
and you cooked it and you cooked it and you cooked it.
1:58
And then when you thought you've cooked it enough,
2:00
you cook it more.
2:03
And I remember them doing this outside, out in the yard.
2:09
I'm going to recreate it in about 10 minutes.
2:12
(laughs)
2:13
How about that?
2:14
[Cameraman] Minus the hog's head.
2:16
- And, and it's all right here in the Bible. Minus what?
2:19
[Cameraman} The Hog's head.
2:20
Yeah, the hog, no, we not using a hog's head.
2:23
But, uh, I do love using a Boston butt, for this, you know,
2:28
ball in a Boston button, Theresa, along with chicken,
2:33
you know, it's just good.
2:35
All right. So to start this Brunswick stew off y'all,
2:39
I'm going to take about eight pieces of bacon,
2:43
and I'm going to cook it until it's almost crisp.
2:49
You know, I just want to get the flavor out of that pig.
2:54
So we'll pretend like this is the hog head.
2:57
- [Theresa] Okay. I'm glad we're not looking at a hog head.
3:01
- Me too, cause it's...
3:04
- [Theresa] a little much.
3:04
- I think they even leave the eyeballs in y'all.
3:08
I really do, but that's the old timey.
3:11
That's the old timey way they did it. And I love,
3:15
uh, hearing those stories and even getting' to witness
3:19
some of 'em, if you live long enough,
3:23
just think, um, 75 years from now, 50 years from now,
3:27
this is all gonna seem so backwards. You know?
3:32
- [Theresa] Yeah.
3:33
- I mean, because we just gonna keep technology.
3:35
The next thing I know, they'll have me in somebody's
3:38
kitchen. (laughs)
3:41
- [Theresa] And you won't have to leave here.
3:42
- And I won't have to leave here. (laughs)
3:45
yeah, it's crazy.
3:49
Okay. And then after our bacon is done, y'all,
3:54
I'm going to throw in some onions, some diced onions.
3:59
And, um, it depends on what state you're in,
4:02
what region of the south that you're in.
4:06
Some people may put like okra. I mean, you just,
4:10
everybody has their own version of Brunswick stew.
4:16
I really like, I like to make my Brunswick stew
4:21
with my homemade barbecue sauce,
4:23
because it gives it a bit of a sweet taste,
4:26
and it just makes it real, real good.
4:28
But I am using a store-bought today. I did not make this,
4:32
but I am using one that's got a little sweet taste to it.
4:40
We used to have so much fun when we'd go to Uncle Bernie's.
4:45
He'd arrange horses for the kids to ride and of course,
4:50
had those fish, those wonderful fish
4:54
just been growing in that lake in his little pond.
4:59
He would, he would borrow campers and put in his yard
5:03
for us all to have a place to stay.
5:05
[Theresa] Aww.
5:06
- Yeah cause they, their house was just a two bedroom house,
5:09
[Theresa] Wow.
5:10
- And there'd be like 18 of us, you know, coming, so.
5:13
Oh, but we just had so much fun, so many wonderful,
5:18
wonderful memories.
5:23
And I do know that Aunt Glennis made the best macaroni and
5:26
cheese in the whole entire world.
5:30
And Aunt Glennis was not necessarily one of the best cooks
5:33
I've ever met. I mean, she could bake some cakes, and
5:37
[Theresa] Her chewy bars were good.
5:38
- Oh, her chewy bars were delicious. But, you know,
5:43
I don't, I don't remember her just getting in there
5:49
and cooking a whole bunch of different things,
5:51
but that macaroni and cheese honey, step back Jack.
5:55
Cause she gonna whip your butt.
5:57
- [Theresa] She perfected it.
5:59
- Yes. Yes.
6:01
- [Theresa] It's all about quality. Not quantity.
6:04
- Yes. She would have to make it every meal brand new.
6:09
But the difference in her macaroni cheese is she used
6:13
that red hoop cheese that you find sittin' on
6:18
the meat counter sometimes at a country store.
6:21
It's always back there sitting on the counter in the meat
6:24
department, but that cheese...
6:29
- [Theresa] It changes everything about macaroni.
6:31
- It changes everything, yes.
6:33
Alright? So in go our onions, our
6:36
our, uh, bacon has rendered some nice, nice juice.
6:46
So this is ready, ready to start mixing all of our good
6:50
stuff together. Now, the recipe in Paula Dean's Bible
6:57
calls for, what? 10 ounces?
7:00
- [Theresa] Yes.
7:01
- 10 ounces of Lima beans.
7:05
And this is a 32 ounce.
7:10
So I'm just gonna take what I think is a third
7:13
and dump in there.
7:16
I'm going to take a cup of chicken stock,
7:20
(water pouring)
7:23
and cover that with that.
7:26
And then I'm going to take, uh, I mean,
7:30
how many ounces that?
7:31
- [Theresa] 28 ounces
7:32
- 28 ounce can of crushed tomatoes.
7:36
Now I'm a huge, huge fan, y'all of crushed tomatoes,
7:42
(tomato sauce splattering)
7:44
because for some reason, I just don't like,
7:47
except on some dishes, but I just,
7:52
sometimes those dice tomatoes,
7:55
they will stay in the form of a dice potato,
8:00
a diced tomato.
8:02
- [Theresa] Yeah. They don't really stew down.
8:03
- No they don't stew down and I like mine stewed down. So...
8:12
(spatula slams)
8:13
There we go, I'm gonna rinse that out with just
8:15
a little bit of water. Okay.
8:19
And I may add some more butter beans.
8:22
Alright, now I'm going add, how many ounces is this?
8:26
- [Theresa] 14 I think.
8:29
- That sounds right. But I can't see it.
8:31
But this size can, y'all, of cream corn.
8:37
And that's gonna give us a sweet taste.
8:40
Now you can use, if you don't want to use the sweet,
8:43
canned corn, or you don't have any,
8:47
you can use whole kernel. It's perfectly fine.
8:52
All right. Now I'm going to add some white vinegar.
8:57
Worcestershire sauce,
9:00
celery salt.
9:04
Let's see what else I got under around this book.
9:08
That's it besides the chicken.
9:11
I'm going to add just a little squirt more of butter beans,
9:16
oh Lima beans. I just like that color in there.
9:21
Okay.
9:27
Now I'm going to add a half a cup of my barbecue sauce that
9:33
I did not make. (laughs)
9:38
Barbecue sauce is so easy to make. Did you know
9:41
that Theresa?
9:43
- [Theresa] Wouldn't even think to try.
9:45
- Oh, you just put what you like in.
9:50
Okay. So along with that sweet corn,
9:55
it's going to give it that little hint of sweet that we
9:57
like. And last but not least, your chicken
10:02
and I'm using six cups or four cups? I can't.
10:05
- [Theresa] Well, it's four cups, but I think you
10:07
added more to it.
10:09
- Oh, that's right, I did. (laughs) I sure did.
10:13
- [Theresa] I know that your viewers will be shocked.
10:18
- And I recommend now not, not mixing up your chicken,
10:22
but leaving it in nice big chunks.
10:25
Because by the time it cooks down, you don't want it.
10:30
You know where you can't tell it's even chicken.
10:33
Alright. So that's it.
10:37
I'm gonna put a little black pepper in it and then
10:41
I'll check it for salt after it's cooked a while.
10:50
And if you like it hotter, you can always
10:53
put a little hot sauce in there.
10:58
And even though I didn't include this in my recipe,
11:05
I will probably drop some butter down in it.
11:11
So that's it Uncle Bernie.
11:14
Are you rolling yet? (laughs)
11:17
Are you rolling around in your grave that your niece would
11:22
be making Brunswick stew in 10 minutes? (laughs)
11:28
So we're gonna give it 10 or 15 minutes.
11:30
We have to cook it just til the Lima beans are done, really.
11:36
So that's it kitties.
11:38
Then you taste it and you season it to match your tongue.
11:45
Okay.
11:47
It's taste time.
11:50
I might be pushing a little bit.
11:51
Those butter beans or Lima beans may need a little bit more
11:55
cooking, but I want to taste it for, uh, seasoning
12:03
before I call everybody to the table.
12:12
OO it's good!
12:13
It's got that sweet kick that I like for Brunswick stew.
12:19
Lima beans are not quite done.
12:22
They a little chewy. But the flavor is good.
12:26
- [Theresa] Well, the longer you let it sit,
12:27
the better it gets, in my opinion.
12:31
- Mm hmm. It's like, spaghetti or anything like that.
12:37
The longer it has time to sit, the better it gets.
12:41
But we're not taking 24 hours with it, I can tell you that.
12:45
(laughs)
12:46
- [Theresa] I see dinner.
12:48
- Uh, huh.
12:49
(spatula smacking pot)
12:51
You know what I think I'm going to do?
12:54
I think, I have trouble following my own recipes, y'all.
13:00
Have y'all figured that out? (laughs)
13:03
Have you figured that out Theresa?
13:04
- [Theresa] Eddy and I have figured that out for sure.
13:07
- So I'm gonna see if I have a little liquid smoke.
13:14
Do y'all use liquid smoke ever?
13:16
- [Cameraman] No.
13:18
- {Paula] You don't?
13:19
- [Theresa] Eddy and I are like, "We don't cook.
13:21
What do you mean?"
13:23
- [Paula] Well, I don't. Wait, I do! I do have some!
13:30
I'm going to put just a drop, and this will help give it
13:34
that flavor that the meat has been cooked over, like,
13:39
charcoal. Just a little bit.
13:43
And that'll help give it that smokey,
13:46
smokey flavor.
13:49
- [Theresa] That might make your uncle a little happier.
13:51
(laughs)
13:54
All right. Now, let's see.
13:59
You know, I can play with a dish like this, Theresa,
14:02
I can play with it for hours.
14:06
- [Theresa] And that's what your uncle used to do,
14:07
and that's why it took hours.
14:11
- But I did mine in 10 minutes now.
14:16
Hmm. Which is what it needed.
14:21
Y'all enjoy.
14:22
Cause I think we're fixing to have a cold spell. Are we not?
14:27
And this'll be so good on a chilly night,
14:33
eating out on the porch.
14:36
Love and best dishes. Y'all I hope you enjoyed it.
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