Official Brunswick Stew Recipe
Makes 10 Quarts

5 1/2 lbs deboned chicken (thighs are better)
6 oz. white meat (fatback) (ground or chopped)
4 lbs white potatoes cut up (french fry size is OK)
2 ½ lbs chopped yellow onions
1 ½ qts crushed tomatoes
2 ½ qts small green butterbeans (limas) drain
1 ½ qts white shoe peg corn drain
1 stick margarine
¼ oz black pepper or You can
¼ oz red pepper season to
1 ½ oz salt your taste
1 ½ oz sugar

Prepare your potatoes and onions ahead of starting the stew so that you can stir continuously. Continuous stirring is necessary for the thick consistency to call it a stew and not a soup.

Put the chicken and white meat in the pot; cover with water; bring to a boil and cook until chicken starts coming apart; add potatoes, onions and ¼ of seasonings; bring back to a boil and cook until potatoes are soft; add tomatoes and ¼ seasonings; bring back to boil and cook 5 minutes; add drained butterbeans and ¼ seasonings; bring back to a boil and cook until butterbeans are soft; add drained corn, margarine and balance of seasonings; cook about 10-15 minutes and then enjoy your stew

PROVIDED BY THE
PROCLAMATION STEW CREW

Special Brunswick Stew Recipe


Standard ingredients plus add beef.

*****
Deluxe Brunswick Stew 

Ingredients
Standard ingredients plus add squirrel.

******

Adding any additional ingredient(s) 
will disqualify the stew from
being an original Brunswick Stew.