Brunswick Stew (Chicken Or Rabbit) Recipe - Cooking Index
Brunswick Stew (Chicken Or Rabbit) Recipe - Cooking Index
| 2 x | Bacon - diced | |
| 3 tablespoons | Flour | |
| 1 teaspoon | Salt | |
| 1/2 teaspoon | Freshly-ground black pepper | |
| 1 | Cayenne | |
| 4 lbs | Chicken or rabbit - cut up | |
| (with giblets if chicken is used) | ||
| 3 | Onions - thinly sliced | |
| 4 | Tomatoes - chopped | |
| 1 | Red bell pepper - chopped | |
| 1/2 teaspoon | Dried thyme | |
| 2 cups | Lima beans - fresh | |
| 2 cups | Corn kernels | |
| 1/2 cup | Sliced okra | |
| 2 tablespoons | Chopped parsley | |
| 1 tablespoon | Worcestershire sauce |
Cook bacon in its own fat until rendered. Remove the bacon bits and set aside. Combine flour, salt, pepper and cayenne and dredge the rabbit or chicken. Brown the pieces in the rendered fat with the onions.
Add 1 1/2 cups boiling water, tomatoes, red pepper and thyme to crock pot with meat. Cover and cook on LOW 6 to 8 hours.
Add remaining ingredients including reserved bacon, cover and cook on HIGH 25 minutes or until vegetables are tender.
This recipe yields ?? servings.
Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.