Chicken Brunswick Stew
About the recipe
This Brunswick stew recipe has everything — shredded chicken, tender corn, tangy tomatoes and some ground turkey for good measure. The most time-consuming, hands-on part is deboning the chicken, but that can be done a day ahead. Add a lettuce wedge with dressing, and cornbread or a roll for a complete meal.
To reduce fat in this recipe, you can use 99 percent fat-free versions of the cream of chicken soup, cream of mushroom soup and chicken stock.
Makes about 24 cups, and freezes well
Hands on Time: 1 hour
Total time: 3 hours
3 pounds ground turkey or beef
4 cups chopped onions
2 rotisserie chickens, skin and bones removed and meat shredded
3 (15-ounce) cans chopped tomatoes
1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cream of mushroom soup
1 cup barbecue sauce
1 cup ketchup
1/2 cup hot chili sauce
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1 teaspoon ground ginger
1 teaspoon freshly ground black pepper
2 quarts chicken broth
2 (15-ounce) cans creamed corn
1 (15-ounce) can whole yellow corn, drained
1 teaspoon salt (optional)
In a large stockpot (at least 8 quarts), brown the ground meat over medium heat, chopping it with a wooden spoon as you go. Drain off the excess fat and add the onions. Simmer until the onions are transparent, about 5 minutes. Add the shredded chicken meat, chopped tomatoes, canned condensed soups, barbecue sauce, ketchup, chili sauce, Worcestershire sauce, hot sauce, ginger and pepper. Add 1 quart of the chicken broth. Stir well.
Bring to a simmer, then reduce the heat to low, partially cover the pot with a lid and simmer at least 2 hours but up to 6 hours, stirring occasionally to prevent scorching. Add additional chicken broth as needed.
In the last hour of cooking, add the creamed corn and the whole corn. Taste and adjust the seasonings to your preference, adding the salt only if necessary. Serve warm.