Lafayette Brunswick Stew: A Heritage Recipe https://www.newsbreak.com

Lafayette Brunswick Stew: A Heritage Recipe

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Brunswick Stew is rooted in the traditions of Atlanta and preserved by culinary pioneers like Jim Sanders. It speaks to the deep cultural significance this dish holds in the South and how food can become so closely tied to identity and tradition.

Brunswick Stew has a rich history, and its exact origins are debated, with both Brunswick County, Virginia, and Brunswick, Georgia, laying claim to its creation. Regardless of its precise birthplace, it's clear that it's a beloved dish with strong regional ties and cherished recipes passed down through generations. For many, it's more than just a hearty meal; it's a taste of history and a connection to their culinary heritage.

The Marquis de Lafayette toured the United States in 1825. A large barbecue was held in his honor in Milledgeville, Georgia, where Brunswick Stew was served and enjoyed by this hero of the American Revolution.

Lafayette’s Brunswick Stew: Refined by Jim Sanders

Ingredients:

4 lbs bone-in, skin-on chicken (thighs, legs, and/or breast)

2 lbs pork shoulder, cut into 1-inch cubes

1 large onion, chopped

2 cloves garlic, minced

1 (28 ounce) can crushed tomatoes

1 (15 ounce) can tomato sauce

3 cups fresh or frozen corn kernels (shoepeg corn, if available, for a more traditional feel)

1 cup chicken broth (or the broth from cooking the chicken, reserved)

1/2 cup ketchup

2 tablespoons Worcestershire sauce

1 tablespoon cider vinegar

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper

1 teaspoon dried thyme

Salt and freshly ground black pepper to taste

Instructions:

Cook the Chicken: Place the chicken in a large pot and cover with water. Bring to a boil, then reduce heat and simmer until the chicken is very tender, about 1-1.5 hours. Remove the chicken from the pot and let it cool slightly. Reserve the cooking broth. Once cool enough to handle, remove the chicken from the bones and shred or chop the meat into bite-sized pieces. Discard the skin and bones.

Brown the Pork (Optional but Recommended for Flavor): In a large, heavy-bottomed pot or Dutch oven, heat bacon drippings or oil over medium-high heat. Add the cubed pork and brown on all sides. Remove the pork and set aside.

Sauté Aromatics: Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Build the Base: Return the browned pork (if you browned it) to the pot. Add the crushed tomatoes, tomato sauce, corn, chicken broth (or reserved cooking broth), ketchup, Worcestershire sauce, cider vinegar, smoked paprika, cayenne pepper, and thyme. Season with salt and pepper to taste.

Simmer: Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 2 hours, stirring occasionally, to allow the flavors to meld and the pork to become very tender.

Add Chicken: Stir in the shredded or chopped cooked chicken during the last 30-45 minutes of cooking to heat through.

Adjust Seasoning: Taste the stew and adjust the seasoning (salt, pepper, cayenne, Tabasco) as needed. If the stew is too thick, add a little more chicken broth or water to reach your desired consistency.

This recipe captures the festive spirit of Brunswick Stew, while considering the refined palate of Jim Sanders.