This week we decided to try a stew recipe: Brunswick Stew. A few weeks ago we tried Sunday Supper Soup, and found it was so delicious, we wanted to try some other soup options in the collection. Brunswick Stew comes from McCall's Great American Recipe Collection (1973), The Old South.


The teen learned about saving money buying in bulk and freezing. Instead of using a whole chicken, which I would have had to purchase, we used leg quarters I had purchased previously on sale and froze.

With this recipe she also learned how to cut raw bacon. She did not like that too much. I taught her how to brown bacon and onion without burning it: Toss ingredients frequently to avoid scorching.

Cutting raw boned chicken was new to her also. The technique here is to find the joint and cut into the bend and follow the natural line. This always works for me. It worked for her, no mutilated pieces or cut fingers.


We had to buy celery for this dish. We do not use celery as often as we probably should, but in light of the occasion, I introduced her to our trusty FoodSaver. She was stuck cutting an entire bunch of celery for future recipes. I told her this will save money and time later.


These handy pouches are in the freezer ready and waiting for the next recipe! I love my FoodSaver!

The results of the chicken Brunswick Stew were fantastic. For those not akin to Lima beans, you could not even tell they were in there by taste. The okra made the dish almost like a southern gumbo. Take a look at our chicken Brunswick Stew: