Wednesday, April 14, 2010

A Fine Kettle of Stew

The 2010 April Daring Cooks challenge was hosted by Wolf of Wolf's Den. She chose to challenge Daring Cooks to make Brunswick Stew. Wolf chose recipes for her challenge from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee, and from the Callaway, Virginia Ruritan Club.

I used the Lee brothers' recipe, with some modifications. The base of this stew is an extremely chicken-y stock which really surpassed every other chicken stock I've ever made. Basically, the recipe calls for chicken stock in which is cooked another chicken, and the resulting broth is so rich and so good. The stew itself called for rabbit and chicken, but other meats can be used. The premier Australian Daring Cook used alligator (!) in his. I'm not that daring, so I just used chicken and I really don't think it needed other meats. The stew also has corn, potatoes, carrots, tomatoes and onion. And, since the chicken meat is cooked in the stock before all those veggies are added, there were also serrano chiles, celery, bay and bacon flavoring the broth. All those items are discarded, the chicken is pulled from the bone and shredded, the veggies are added and all is cooked for a long time until the flavors blend. Add a little lemon juice and red wine vinegar for tartness and a little Tabasco for heat and there you have it! Perfect warm meal for a blustery April day.


  1. Yours sounds delicious! I think I would have liked it better if I'd have used just chicken and hadn't forgotten to add the lemon juice and vinegar. 3 days and counting!

  2. Absolutely - the meat cooked in its own stock doubles the flavor, and it really is super awesome. ^_^

    (I didn't discard anything!) :D