Brunswick Stew#2 (With Chicken, Beef, & Pork)

Now this is the Brunswick stew that pit masters and church suppers are built on.

A whole hen, a pound and a half of beef chuck, and a pound of pork backbone all go into a big kettle with cold water, peppercorns, and dried red chili, then simmer low for two hours until the meat is falling off the bone.

Once the bones are out and the meat is cubed, in go fresh tomatoes by the quart, plus potatoes, lima beans, corn cut off the cob, okra, snap beans, peas, and onions.

Then you let it cook slow for several more hours until it thickens into something you could practically stand a spoon in.

This is a five-hour commitment, but it feeds a crowd and tastes like it took all weekend.

Kitchen Tips

• Start with cold water and bring it up slowly. This draws more flavor from the bones and gives you a richer stock.
• Remove the lid during the last stretch if the stew isn’t thickening up. Letting the liquid reduce uncovered is what gives Brunswick stew its signature body.
• Fresh vegetables are traditional here, but frozen will work in a pinch if you can’t find fresh okra or limas.
• This stew reheats beautifully and gets thicker overnight. Make it the day before if you’re serving it for a gathering.