Ingredients
- 6 cans
- 2 broilers
- 2 onions (sliced)
- 2 okra (cut)
- 2 potatoes
- 1 stewing hen
- 4 cups tomatoes (peeled)
- 4 cups corn from cob (cut)
- 2 cups green lima beans
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 teaspoon black pepper (ground)
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.