>> Tuesday, April 13, 2010
This month's challenge is a United States southeastern classic: Brunswick stew. I must admit I had never heard of it before. But that's not surprising, is it? Have you heard of the Spanish cocido? I thought so. This hearty stew is really not difficult to make... But the essential thing is that it should be so thick that a wooden spoon should be able to stand up in the middle. This recipe yields 12 servings, but somehow I was not aware of it and I didn't halve it... We better like it.
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.
Brunswick stew, slightly adapted
To make the chicken broth, I simply boiled 2 chicken carcasses along with a piece of hen, plus the carrots and the onions that the stew recipe calls for. Boil everything for 45 minutes, while skimming the foam. You'll get a beautiful fatty and yellow stock. It couldn't be easier.
My potatos were not starchy enough, so the broth wasn't really thick. In fact you can see the potato dice have kept their shape pretty well through almost 2 hours of boiling. Indeed the whole thing should have been a bit more "amalgamated", but still it was truly stomach-warming.