Brunswick Stew

Here's our first recipe - good old fashioned North Carolina Brunswick Stew. Hmmm, Hmmm, Good! Y'all enjoy y'hear?

Brunswick Stew

About fall, (hog butchering time) this would be cooked outside in a big, black pot to celebrate a job well done. In the winter during hunting season, the stew was made with rabbit or squirrel or venison and a ham bone.

• 2 lbs pork neck bones
• 6 cups finely chopped potatoes
• 1 chicken (2lbs), cut up, or chicken parts chopped, with juice
• 2 cans (16oz ea) tomatoes
• 1 cup chopped onion
• 1 tablespoon seasoned salt
• 3 cups okra
• 1 teaspoon crushed red pepper
• 3 cups corn
• 2 pkgs (10 oz ea) frozen baby lima beans

Rinse the neck bones under running water and put them in a large (1-½ gal) pot. Cover with water. Let come to a boil, and then cook for 30 minutes. Put the chicken into the pot, adding water if necessary to cover. Continue cooking until the chicken is tender, about 45 minutes. Take out the pork and chicken. Skim off the fat, strain the liquid, and return it to the pot. Add 1-quart water and all the vegetables and seasonings. Remove the pork and chicken meat from the bones and cut the chicken meat into pieces. Put the meat back in the pot and let cook slowly for 1 hour.

Serves 12 to 15.