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Brunswick Stew

Brunswick Stew by John Carter


5 lbs. whole chicken
4 - 14.75 oz. creamed corn
2 - 28 oz. cans crushed tomatoes
1 - 18 oz. Kraft or any other BBQ Sauce
Dash of pepper
Optional Hot Sauce to Taste. [Texas Pete]


Take a defrosted or fresh chicken, remove the bag of giblets from the inside of the chicken. Boiling time depends on the size of your chicken. Boil the chicken for 2.5 hours if your chicken is approximately 5 pounds. When it comes to a boil, set the heat to medium-low. {It is ready when the chicken falls off the bones easily; test with a fork} Let it cool for 30 minutes or try to move it to a large bowl for cooling. You can save the broth for other delicious recipes and place in the freezer. Discard all bones of the chicken, skin and fat.

Mix chicken, creamed corn, crushed tomatoes, pepper and B-B-Q Sauce. Cook the mixture on medium-high, until it boils then simmer down on low heat. Cook for an hour.

Serve with rice, rolls or whatever you choose!

Serving Size:

8 servings

My Recipes & Genealogy by Janet ©1996 - 2017