Brunswick Stew

Randy’s family recipe Makes 24-25 quarts

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Step 1

Place chicken an fat back in pot, cover with water (broth ) and boil at least 3 hours. Stir constantly to avoid sticking.

Step 2

Hour 4- add red pepper. 1/2 black pepper. 1/2 salt and 1/2 of tomatoes. Drain and save water from 1/2 of butter beans. Add to pot. Add butter and continue cooking until all chicken is is done and comes off the bones.

Step 3

Hour 5. Start tasting. Add more salt and pepper if needed. Add potatoes. Add remaining butter beans (drained). Add other 1/2 of tomatoes. (Depending on color). If too much of an acid taste- add sugar to neutralize. Drain and add shoe peg for. And cook until stew reaches desired consistency.

Step 4

Hour 6 - turn off pot. Add cream corn and butter bean water (water if needed) Cool and dip