I tried a couple of recipes and then finally found one that sounded good, except, it said to cook the chicken in water but didn’t say anything about adding onions, celery, spices. I am thinking that would be some bland meat, not to mention the broth! If you flavor the meat and broth as it cooks, the end product has to be better, right?
So the recipe I have shared with you today is based on that recipe, with a few changes. This has become one of our favorite dishes. Will loves this! And that is saying something…Click here for the printable recipe. ◄
Stewed Chicken and Broth
- 1 (3 – 5 pound) chicken
- 4 cups water
- 1 onion quartered
- 3 celery tops
- 3 sprigs of fresh parsley
- 1 bay leaf
- 8 – 10 peppercorns
- 2 – 1/2 teaspoons salt
Place the chicken in a stockpot, add water and the remaining ingredients. Heat to boiling and turn down to a simmer for 1 to 1-1/2 hours, until the meat is tender and starts to pull away from the leg bones.
Strain the broth and set aside. Pull the chicken from the bones, removing and discarding the skin and bones.
* This is my base recipe for chicken pot pie, homemade ‘chicken and noodles’, chicken and dumplings, chicken rice soup, etc. If I have excess broth, I put it in a freezer bag, lay it flat in the freezer, freeze and use it to flavor rice, or use it in another recipe.
Chicken Brunswick Stew
- (Base Recipe of Stewed Chicken and Broth above)
- 2 (14.5 oz) cans petite diced tomatoes
- 1 cup fresh or frozen corn
- 1 cup ketchup
- 1/2 cup Sweet Baby Ray’s barbecue sauce
- 1 tablespoon liquid smoke
- 1 onion, chopped
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire
- Salt and pepper to taste
In a large pot, place the chicken pieces and 2 cups of the saved broth.
Add and stir remaining ingredients. Bring to a boil, cover, and simmer for 30 minutes.
If the stew is too thick, add some of the extra broth from the chicken.
Serve over a bed of white rice.
Chicken Brunswick Stew
Ingredients
Stewed Chicken
- 1 (3 – 5 pound) chicken
- 4 cups water
- 1 onion quartered
- 3 celery tops
- 3 sprigs of fresh parsley
- 1 bay leaf
- 8 – 10 peppercorns
- 2 – 1/2 teaspoons salt
Chicken Brunswick Stew
- 2 (14.5 oz) cans petite diced tomatoes
- 1 cup fresh or frozen corn
- 1 cup ketchup
- 1/2 cup Sweet Baby Ray’s barbecue sauce
- 1 tablespoon liquid smoke
- 1 onion, chopped
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire
- Salt and pepper to taste
Instructions
Stewed Chicken
Place the chicken in a stockpot, add water and the remaining ingredients. Heat to boiling and turn down to a simmer for 1 to 1-1/2 hours, until the meat is tender and starts to pull away from the leg bones.
Strain the broth and set aside. Pull the chicken from the bones, removing and discarding the skin and bones.
* This is my base recipe for chicken pot pie, homemade ‘chicken and noodles’, chicken and dumplings, chicken rice soup, etc. If I have excess broth, I put it in a freezer bag, lay it flat in the freezer, freeze and use it to flavor rice, or use it in another recipe.
Chicken Brunswick Stew
In a large pot, place the chicken pieces and 2 cups of the saved broth.
Add and stir remaining ingredients. Bring to a boil, cover, and simmer for 30 minutes.
If the stew is too thick, add some of the extra broth from the chicken.
Serve over a bed of white rice.
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