18ouncesbottled sweet and smoky barbecue saucerecommend Kraft original
2teaspoonssaltor to taste
1teaspoonred pepper flakes or 1 red chili pepperchopped (optional)
Put the ham bone in a large cooking pot with the water. Bring to a boil, reduce the heat, cover and simmer for 1 hour.
Add the chicken to the pot along with the bay leaves, thyme, parsley, celery, onions and peppercorns.
Simmer, uncovered, until the chicken is cooked through and tender – approximately 1 ½ hours. When tender, set the chicken aside until cool enough to handle.
Remove and discard the bones and skin from the chicken.
Finely shred the chicken meat and return to the broth.
Add the onion, butterbeans or baby lima beans, corn, potatoes, diced tomatoes, barbecue sauce, catsup, salt and red pepper flakes, if using. Add more water if needed to make a thick soupy stew.
Cook for 45 minutes to 1 hour or until the vegetables are tender
A good source for purchasing a ham bone is HoneyBaked Ham. Or check with the butcher at your grocery store. They often have them and will often provide you a bone free of charge.Using the ham bone is optional, but it gives an extra smoky depth of flavor to the Brunswick stew. If you can't find a ham bone, you can start with cooking the chicken and aromatic herbs and use a barbecue sauce with a smoky flavor where called for later in the recipe.I suggest preparing the chicken in advance. Place it and its broth in separate containers in the refrigerator overnight. That gives an opportunity for the fat to rise to the top of the broth and it can easily be removed before finishing the recipe.Brunswick Stew is most often served as a side dish along with barbecued chicken or pork, baked beans, coleslaw, and potato salad. It may also be served on its own in a bowl with saltine crackers on the side.