Brunswick Stew with Cornmeal Dumplings
Ingredients:
- 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
Instructions:
- 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 broth 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 saute 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.
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.