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3-pound chicken, cut into serving pieces
1 or 2 squirrels, cut into serving pieces
8 cups fresh or canned chicken broth
Salt and pepper to taste
1/4 cup uncooked bacon
1 cup chopped onion
2 cups peeled ripe tomates
2 cups peeled, diced raw potatoes
2 cups baby lima beans, preferable fresh
2 cups of corn kernals
1 tablespoon worcestershire sauce, or to taste
2 tablespoons butter
Place the meat in a large kettle and add the broth. Bring to a boil
and add the salt and pepper. Simmer until tender, about and hour,
carefully skimming surface fat and foam. Remove meat from kettle,
but let stock continue to boil to reduce slightly.
After cooling, remove meat from bones and discard bones and skin.
Return meat to kettle and add the bacon, onions, tomatoes, potatoes,
and lima beans. Simmer for one hour, skimming as necessary to remove
all excess fat. Stir frequently so stew does not stick.
Add the corn and cook ten minutes longer. When done, stew should
be a thickened mass. Stir in the worcestershire and butter. Serve
piping hot.
Yield: Six to eight servings
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Brunswick Stew