Chowing's Tavern Brunswick Stew

Ingredients

1 stewing hen
2 broilers
2 onions
2 okra
650 gr tomatoes
525 gr green lima beans
2 potatoes
600 gr corn from cob
6 cans
8 gr salt
3 gr black pepper
14 gr sugar

Instructions

Cut chicken into pieces and simmer in 3 litre of water for a thin stew, or in 2 litre 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.