1 Each Stewing Hen(6 Lbs) Or 2 Broilers
( 1 Each) 2 Each Lg Onions-sliced
2 Cups Okra — cut (optional)
4 Cups Tomatoes — peeled and crushe
2 Cups Green lima beans
2 Each Med Potatoes-1/2 Inch Diced
4 Cups Corn Cut From Cob Or 2 L6Oz Cans
1 Tablespoon Salt
1 Teaspoon Black pepper — ground
1 Tablespoon Sugar
Cut chicken into pieces and simmer in 3 quarts of water for a thin stew, or in 2 quarts for a thick stew, until meat can be easily removed from bones, about 2 hours; remove chicken from broth; add raw vegetables and simmer, uncovered, till beans and potatoes are tender, stirring occasionally to prevent scorching; add chicken, boned and diced, and the seasonings; mix well and remove from heat; let cool to room temperature, uncovered, then cover, refrigerate overnight; reheat over moderately-low heat to a slow simmer; DO NOT BOIL! Serve with warm biscuits or bread. Notes: If canned vegetables are used, drain and include juices in chicken cooking liquid. Brunswick stew benefits from long slow cooking. In some homes, it is a rule that the stew cannot be eaten the day it is made. The flavor will always improve with age.