Amount
Ingredient
Preparation



1
each
hen

(6 lbs)



2
each
onions

sliced



2
cups
okra

cut (optional)



4
cups
tomatoes

peeled, crushed



2
cups
lima beans





2
each
potatoes

1/2 inch diced



4
cups
corn

cut from cob



1
tablespoon
salt





1
teaspoon
black pepper





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