Brunswick Stew

Page 110

Cuisine: Southern/Soul Food | Course Type: Main Courses

(1 review)

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Recipe Review

This was good, economical and fairly easy. I used three dark meat chicken quarters and removed the meat from the bones after about 45 minutes of simmering. I skipped the final addition of flour, which is designed to thicken the dish, since I prefer a more brothy, soup-like stew. Dinner got a thumbs up from my husband, who is much more of a connoisseur of Brunswick Stew than I.

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