Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Stewing hen(6 lbs) or 2 broi |
| \N \N | Each) |
| 2 \N | Lg Onions-sliced |
| 2 cups | Okra; cut (optional) |
| 4 cups | Tomatoes; peeled and crushe |
| 2 cups | Green lima beans |
| 2 \N | Med Potatoes-1/2 inch dice |
| 4 cups | Corn cut from cob or 2 l6oz |
| 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.