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Brunswick Stew #4

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      Title: BRUNSWICK STEW #4
 Categories: Poultry, Soups/stews
      Yield: 8 Servings
 
      6 lb Stewing hen
           (or two 3 lb broilers)
      2 lg Onions, sliced
      2 c  Okra, cut (optional)
      4 c  Fresh OR
           2(l lb cans tomatoes)
      2 c  Lima beans, frozen
      3 md Potatoes, diced
      4 c  Corn cut from cob OR
           2 (cans of corn, 1 lb each)
      3 ts Salt
      1 ts Pepper
      1 tb Sugar
 
  Cut chicken in pieces and simmer in 3 quarts of water for a THIN
  stew, or 2 quarts of water for a THICK stew, until meat can easily be
  removed from the bones, about 2 1/4 hours. Remove chicken and let
  cool.
  
  Add the vegetables to the broth and simmer uncovered until the beans
  and potatoes are tender.  Stir occasionally to prevent scorching. Add
  the chicken deboned and diced, or in sections. Add the seasonings.
  
  NOTE:  If canned vegetables are used, include their juices and reduce
  water to 2 quarts for a thin stew, and 1 quart for a thick stew.
  
  ALSO NOTE:  Brunswick Stew is one of those delectable things that
  benefit from long, slow cooking.   It is a rule in some homes never
  to eat Brunswick Stew the same day it is made, because its flavor
  improves if it is left to stand overnight and is reheated the next
  day.
  
  Recipe from Chowning's Tavern in Old Town Williamsburg, Va. Taken
  from The Williamsburg Cookbook Typed by Dale & Gail Shipp, Columbia
  Md.
 
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