I think you could add cut up pork, stir-fry it and add it in the last 40-45 minutes of cooking. I would probably get a 4-lb chicken and two pounds of pork.


  • 1 6-lb stewing hen (clean and dress chicken)
  • 1 gal. cold water
  • 2 stalks celery (include tops)
  • I
  • 1 TBS sugar
  • 5 med size potatoes, peeled and cut in 1/2" cubes
  • 3 med. onions, peeled and coarsely chopped
  • 6 large ripe tomatoes, peeled, cored, seeded and coarsely chopped
  • 2 (10 0z) packages of frozen baby lima beans (DO NOT THAW)
  • 2 (10 oz) packages of frozen whole kernel corn (DO NOT THAW)
  • 1 med size sweet green pepper, cored and cut in shrt thin slivers
  • 2 tbs salt
  • 1/4 tsp bl. pepper


Remove fat from body cavity of bird, then place bird and giblets in a very heavy large kettle. Add water and celery, cover and simmer one-2 hours, until just tender. Remove bird and giblets fromt he broth and skim off fat. Rinse kettle, pour in broth, add sugar, all vegetables BUT CORN and GREEN PEPPER, cover and simmer one hour. Meanwhile, skin chicken, cut meat in 1" chuncks and dice giblets. Return chicken nd giblets to kettle, add remaining ingredients and cover. Simmer 40 - 45 minutes, stirring occasionally. Salt to taste. Makes 12 to 15 servings.

Print this recipe

Submitted 6/13/05.
Source: Doubleday Cookbook
Submitted By: tc c
Brunswick stew