Chris wrote:
> > wrote in message
> ups.com...
> >
> > Here is my current repertoi
> >
> > Chicken Soup
> > Chile (or is it Chili?)
> > "Vegetarian" Beef Stew
> > Cabbage and Sausage Soup
> > Clam Chowder
> > Minestrone
> > Jambalaya
> > Beef and Noodles
>
> That all sounds pretty good. My husband loves Brunswick Stew. Take a
> stewing chicken or whatever parts you like, cover w/ water in the
> stockpot, and cook. When done, remove the chicken, skim stock if
> necessary. Add some cut up potatoes, green beens or lima beans,
> carrots, corn (frozen is fine), a can of diced tomatoes and some okra
> (frozen is fine). Don't skip the okra. Add some salt, lots of pepper,
> and a teaspoon of sugar, plus whatever herbs you like. Simmer for a few
> hours (oh yes, of course, shred the chicken and add the meat!) til the
> veggies are cooked and the stew has thickened from the okra. (Hmm, I'll
> have to make this!!)
>
> Chris

That sounds really good. Or did, until I got to the okra. No problem,
I'll just skip the okra.

> Don't skip the okra.

oh.

Well, it's been about 20 years since I had the stuff. Maybe my palate
has matured.

Your instructions include

> Take a
> stewing chicken or whatever parts you like, cover w/ water in the
> stockpot, and cook. When done...

When is done? When I make stock for my soup, I have to take the chicken
out at about 30-45 minutes or the meat falls off the bone and falls
apart and is very difficult to seperate from all the other stuff. (I,
of course, remove the chicken from the bones myself and put the bones
back in the stockpot.)

Do I do something similar here? Can I just make stock like I'm used to
and use that?

thanks,

b.