BRUNSWICK STEW
10 servings
A smokehouse classic. In the words of Southern humorist Roy Blount Jr., “Brunswick stew is what happens when small mammals carrying ears of corn fall into barbecue pits.” For ease of sourcing, our version is made with chicken and leftover smoked meat (a defining feature of the dish in North Carolina). If you happen to have hunters in the family, feel free to substitute small game like rabbit and squirrel with the understanding that wild meats may take longer to become tender.
Remove the skin from:
- 2 ½ pounds bone-in chicken thighs or whole legs
Season with:
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
Heat in a Dutch oven over medium-high heat:
- 2 tablespoons bacon fat or vegetable oil
Add the chicken and brown on all sides. Transfer to a plate. Add enough oil or fat to the pot to equal 2 tablespoons, and reduce the heat to medium. Add:
- 1 large onion, chopped
- 2 celery ribs, chopped
Cook, stirring occasionally, until tender, 6 to 8 minutes. Return the chicken and any accumulated juices to the pot along with:
- One 28-ounce can whole tomatoes, chopped, with their juice
- 3 cups fresh or frozen lima beans
- 2 cups chopped leftover barbecue, such as smoked brisket, pork shoulder, mutton, or rib meat
- 2 cups chicken stock or broth or water
- 1 cup diced red or gold potatoes
- (1 cup barbecue sauce, store-bought or homemade)
- 3 garlic cloves, minced
- 2 bay leaves
- ¼ teaspoon cayenne pepper
Bring slowly to a boil. Reduce the heat at once and simmer for about 45 minutes. Transfer the chicken to a cutting board, remove any bones, and shred the meat with two forks. Add it back to the stew along with:
- 3 cups fresh or frozen corn kernels
- (1 cup sliced okra, fresh or frozen)
Simmer uncovered for 10 minutes. Remove the bay leaves. Season the stew with:
- Salt, black pepper, and cayenne pepper to taste
- Several dashes of Worcestershire sauce
- Several dashes of hot pepper sauce