It’s another gray, gloomy Saturday, but at least we have a little taste of cooler fall temperatures. I’m happily at home, with a huge pot of Brunswick stew (recipe below) on the stove, a sweet dog nearby, and football on the big screen. We’re dog-sitting for my parents this weekend, so I’ve had a little sidekick:

I haven’t made Brunswick stew in years, but Paul and Stephen both expressed an interest. (I really like cooking when folks appreciate it.) People can get a little crazy over Brunswick stew preferences, but here’s the tried and true recipe I use. I love that it makes a huge pot because leftovers are always a blessing.

Brunswick Stew

1 whole fryer (about 3 pounds)

2 stalks celery – cut into 1-inch pieces

1 small onion – quartered

water

2 (10-oz) packages frozen lima beans

2 (10-oz) packages frozen kernel corn

1 cup chopped onion

2 (28-oz) cans whole tomatoes, undrained and chopped

1 (8-oz) can whole tomatoes, undrained and chopped

3 medium potatoes, peeled and diced

2 tablespoons butter

1 tablespoon salt

1 to 1 1/2 teaspoons pepper

1/2 teaspoon red pepper, or to taste

Combine chicken, celery, onion, and enough water to almost cover the chicken in a large stock pot; bring to a boil. Cover, reduce heat, and simmer for about 1 hour. Remove chicken, celery, and onion from broth, reserving broth in pot; discard celery and onion. Cool chicken; skin, bone, and coarsely chop meat. Add chicken, lima beans, and remaining ingredients to broth; bring to a boil. Reduce heat, and simmer uncovered about 4 1/2 hours or until desired consistency, stirring often. Add water if/as needed.
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The Auburn game is starting in a few minutes, so I’ll be flipping back and forth between that and the UGA/Bama game while knitting. Go Dawgs! 🙂

Oh, and another tidbit about the Brunswick stew: My dad says it’s good to eat when you’re sick because it looks the same coming up as it does going down. You’re welcome.

Happy Saturday y’all and War Eagle!