Brunswick stew with corn dumplings

Contributed By: Kay Davis


1 teaspoon peppercorns
6 whole cloves
2 cloves garlic, halved
2 bay leaves
3 sprigs parsley
1/4 teaspoon dried leaf thyme
2 quarts chicken stock
6 pounds stewing chicken, or large roaster, quartered
1 large onion, chopped
8 slices bacon, diced
3 medium onions, chopped
3 medium new potatoes, peeled and cubed
12 ounces tomatoes, peeled, undrained
1 cup dried baby lima beans, soaked overnight
2 tablespoons tomato paste
1 dried red pepper, optional
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 cup okra, fresh, halved
2 cups corn kernels, fresh

Cornmeal Dumplings:
1 cup flour
1 tablespoon yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon sugar
1 tablespoon cold butter
1/2 cup corn kernels, fresh or thawed frozen
2/3 cup milk


Combine first 6 ingredients in small piece of cheesecloth and fasten securely with a string. Add bag to an 8-quart kettle with the chicken and bring
to a simmer over medium-high heat. Add chicken, giblets, and 1 chopped onion. Simmer, covered, until the chicken is tender, about 1 1/2 to 2 hours. Skim
fat from stock (this is easier if refrigerated for several hours). Remove chicken; discard skin and bones and cut meat into bite-size pieces. Put chicken
meat into a container and refrigerate until ready to add to the stew.

Cook bacon until crisp in medium skillet over medium heat. Remove with slotted spoon to paper towels; drain well. Add the bacon to stock. Pour off all but
2 tablespoons of fat and place skillet over high heat. Add remaining onion and sauté quickly until lightly browned. Add to stock along with potatoes, tomatoes,
lima beans, tomato paste, red pepper, salt, and pepper, and stir to combine. Cover, leaving the lid slightly ajar, and simmer until beans are tender, about
40 to 60 minutes. Stir in reserved chopped chicken, okra, and corn. Bring stew to simmer, then drop dumpling batter in by tablespoonfuls. Cover pot securely
and simmer until dumplings are puffed and a toothpick inserted in center comes out clean, about 15 minutes.
Serves 8.

Kay’s note:
Instead of a whole chicken you can use about three pounds of boneless chicken breasts. Consequently, you do not have to cook the chicken for that long. An hour will do it. Remove chicken and cut it up and proceed as usual. It will also probably not be necessary to de fat the broth but adding one or two boullion cubes will enhance the chicken flavor as the cooking of the whole chicken would do.

Cornmeal Dumplings: Combine flour, cornmeal, baking powder, salt, and sugar in medium bowl and mix well. Cut in butter using a pastry blender or two knives
until mixture resembles coarse meal. Using a fork, stir in corn kernels, then add milk and stir just until moistened; do not overmix. Add to stew and cook
as directed.

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