Brunswick Stew, a beloved Southern classic, carries with it the rich weight of history and tradition. Its origins are often debated, with both Virginia and Georgia claiming to be its birthplace, but regardless of where it began, this hearty dish has woven itself into the fabric of Southern comfort food. Known for its deep, smoky flavors and satisfying, rustic texture, Brunswick Stew is more than just a meal—it’s a symbol of communal gatherings and family reunions. Served piping hot on cool evenings or at picnics, it offers a taste of the past, where recipes were passed down through generations and cooked over open flames. Each spoonful tells a story of simpler times and culinary ingenuity, where nothing went to waste and every ingredient contributed to the rich, satisfying flavor that defines this iconic dish.
Traditional Brunswick Stew
Ingredients
- 4 ounces diced salt pork
- 2 pounds chicken parts
- 8 cups water
- 3 potatoes, cubed
- 3 onions, chopped
- 1 (28 ounce) can whole peeled tomatoes, chopped
- 2 cups canned whole kernel corn
- 1 (10 ounce) package frozen lima beans
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- In a large pot, combine the salt pork, chicken, and water. Bring to a boil over high heat, then reduce to low and cover. Let it simmer for about 45 minutes, or until the chicken becomes tender and fully cooked.
- Once the chicken has cooled enough to handle, take it out of the pot. Discard the skin and bones, then shred the meat into small, bite-sized pieces. Add the chopped chicken back into the pot to continue simmering in the broth.
- Stir in the potatoes, onions, tomatoes, corn, lima beans, Worcestershire sauce, salt, and pepper. Mix everything together thoroughly, then let the stew simmer uncovered for about an hour to blend the flavors.
