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Many things more or less affect the quality of the taste of Mom's 70's Brunswick Chicken Stew, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Mom's 70's Brunswick Chicken Stew delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Mom's 70's Brunswick Chicken Stew is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mom's 70's Brunswick Chicken Stew estimated approx. 3 hours.

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I had completely forgotten about this recipe until mom reminded me of it. When I was a kid, I didn't dig on veggies much, so it is no wonder I had forgotten this. Now that I am older and eat my veggies, this stew rocks. I remember my father loved when mom would make it.

Ingredients and spices that need to be prepared to make Mom's 70's Brunswick Chicken Stew:

1. Ingredients
2. 3 lb broiler-fryer chicken
3. 1 tbsp salt
4. 2 quart water
5. 1/4 lb ham, cubed
6. 2 onions, chopped
7. 1 green bell pepper, chopped
8. 2 tbsp fresh parsley, chopped
9. 1 can (16-ounce) tomatoes, drained and chopped
10. 1 can (16-ounce) corn, drained
11. 1 packages (10-ounce) frozen baby lima beans
12. 1 packages (10-ounce) frozen okra
13. 1 1/2 tsp sea salt
14. 1/2 tsp ground black pepper
15. 1/2 tsp thyme
16. 1 bay leaf
17. 2 tsp hot sauce

Steps to make a Mom's 70's Brunswick Chicken Stew

1

Combine the chicken, tablespoon of salt, and water in a Dutch oven or soup pot and bring to a boil.

2

Reduce the heat and simmer the chicken covered for 1 hour.

3

Remove the chicken and allow to cool. Save the chicken broth and skim off any excess fat.

4

Remove the skin and debone the chicken. Cube the chicken.

5

Add the chicken back into the pot with the broth. Stir in the rest of the ingredients.

6

Simmer for 2 hours covered.

7

Remove the b-day leaf and serve hot with crusty bread.

8

TIP: The okra is what thickens this stew. If you are like me and don't care for a lot of okra, you can stir in a tablespooon of cornstarch mixed with water. Raise the heat to let the slurry thicken and the serve.