Monday, June 4, 2012

Brunswick Stew

Ingredients
1 whole Chicken (2½ to 3 lb), with excess fat removed
5 large sprigs Parsley
6 Black Peppercorns
1 Bay Leaf, crumbled
4 cup Broth (or water)
8 oz (approximately 2 medium-sized) Carrots, peeled and sliced 1“ thick
8 oz Celery, sliced 1” thick
12 oz Kohlrabi, peeled and cut into 1” cubes
8 oz fresh or frozen whole-kernel Corn
½ teaspoon Black Pepper
1 ½ teaspoon Poultry Seasoning
1 ½ teaspoon Sage
1 can low sodium Tomatoes with their broth
8 oz (approximately 1 medium-sized) Yellow Onion, chopped
Directions
Place the Chicken and Giblets in a 6-quart Dutch oven. Tie the Parsley, Peppercorns, and Bay Leaf in cheesecloth and add to the pot along with the Chicken Broth and 1/2 teaspoon each of the Poultry Seasoning and Sage.  Bring to a boil, then adjust the heat so that the liquid bubbles gently; cover and simmer for 1 hour or until the Chicken is tender.  Transfer the Chicken and Giblets to a platter; skim any fat from the broth.  Add the Carrots, Celery, Kohlrabi, Tomatoes, Onion, and another ½ teaspoon each of the Poultry Seasoning and Sage to the pot; cover and simmer for 30 minutes, stirring occasionally.  
Meanwhile, remove and discard the Chicken Skin and Bones. Cut the Meat and Giblets into bite-size pieces, return to the pot, and add the Corn. Simmer covered, for 30 minutes, stirring occasionally.  Stir in the Pepper and remaining Poultry Seasoning and Sage. Discard the cheesecloth bag.  Ladle into soup bowls and serve.
Serves 4, divide evenly
Abstinent Measuring
Each Serving = 2 vegetables, 1 protein and ½ grain
*contribution from Area II Cookbook 2004

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