Brunswick Stew

Servings: 4 | Serving size: about 2 1/2 cups

Cooking time: 3+ hours

This recipe can easily be multiplied (but you'll need a big pot) and makes great leftovers.

Ingredients

• 1 chicken
• 2 tsp. olive oil
• 1 large onion (diced)
• 1 1/2 cups frozen lima beans
• 1 1/2 cups frozen corn
• 1 - 15 ounce can no salt added diced tomatoes
• 2 cups vegetable stock
• 1 cup water
• 1/2 cup low-sodium ketchup
• 2 Tbsp. peach preserves
• 2 Tbsp. dark brown sugar
• 1/4 cup cider vinegar
• 2 tsp. Worcestershire sauce
• 1/4 tsp. salt
• 1/8 tsp. hot sauce
• 1/8 tsp. garlic powder
• 1/4 tsp. dry mustard
• 1/2 tsp. chili powder
• 1/2 tsp. paprika
• 1/2 tsp. ground black pepper

Preheat the oven to 325°F.

When the oven is hot, place the chicken on a rack in a roasting pan and roast for 50 to 60 minutes until the internal temperature at the breastbone is 160°F.

Remove and let cool for about 30 minutes.

Remove all the skin and set aside. Pick the meat off of the chicken. Place the bones and skin in a ziplock bag in the freezer for making stock later. (The chicken can be made ahead and refrigerated after allowing to cool. You can use a store-bought roast chicken, but it's much cheaper per pound to make your own. Alternatively, use about 1 1/2 pounds of leftover turkey, pork, or chicken.)

Place the olive oil in a 4-quart or larger stock pot over medium high heat.

Add the diced onion and cook for 5 minutes, stirring occasionally.

Add the lima beans, corn, tomatoes, vegetable stock, water, ketchup, peach preserves, brown sugar, vinegar, Worcestershire sauce, salt, hot sauce, garlic powder, dry mustard, chili powder, paprika, black pepper, and the pulled chicken.

Stir.

Bring the stew to a simmer and cook for 90 minutes at a very low simmer.

Serve.