TO MOST PEOPLE just to say the word "South" will call to mind heaping platters of fried chicken. But it may also mean Chicken Fricassee, and Chicken with Dumplings. Or it may suggest the incomparable Brunswick Stew which is a combination of chicken (though it may be squirrel or rabbit, too,) with corn, tomatoes, lima beans, and other vegetables, and a wealth of seasonings. This is simmered a long, long time, until the flavors are intermingled and the whole makes almost a complete meal. A big iron kettleful was always found at most barbecues just as it was on that eventful barbecue day at Twelve Oaks so many years ago.
1 stewing chicken (3 lbs) 2 slices salt pork, cut fine 1 quart water 3 TBLS butter or margarine 1 onion 3 TBLS flour 1/2 bay leaf 1 1/2 C stock 1 tsp salt 1/2 C cream seasoned flour 3 C boiled riceDisjoint chicken. Cook gently with water, onion, bay leaf, and salt for 1 1/2 to 2 hours or until tender. Remove chicken, roll in seasoned flour, fry until brown with salt pork and butter. Remove chicken, add flour to pan fat, and stir until smooth; then stir in chicken stock and cream, and simmer until thick and creamy, stirring occasionally. Season to taste. Place chicken on platter and pour gravy over it. Surround with border of boiled rice. Makes about 6 servings.
Select young spring chickens about 2 1/2 to 3 pounds each. Dress and disjoint. Chicken should be thoroughly chilled after dressing before it is used. Sprinkle the slightly moist chicken with well seasoned flour. Put just a few pieces at a time, about 6, into a skillet containing 1 pount or a 1 1/2 inch layer hot fat. Fry gently 25 to 30 minutes, turning once. Each piece is crusty brown on all sides.
1 stewing chicken (3/4 lbs) 1 or 2 onions, sliced hot water 2 C canned corn or cut from 8 ears 1 tsp salt 2 c canned tomatoes or 8 fresh 1/8 tsp pepper 1/4 C butter or margarine 4 potatoes diced 1/2 C biscuit or bread crumbs 2 C butter beans (green limas)
Cut cleaned chicken; cover with boiling water, bring to a boil, and simmer, covered, for about 1 1/2 hours or until almost tender. Add seasonings after first hour of cooking. Add potatoes, butter beans and onion, and cook about 30 minutes longer. Remve beans, then add corn and tmatoes and cook until vegetables are done, adding more seasoning if desired. Add mixture of buttr or margarine and crumbs to thicken like a stew. Makes a whole meal wiht salad and bread. This makes a huge kettleful but is fine warmed over Heat slowly and stir carefully to keep vegetables from breaking, especially after crumbs are added.