Anonymous Tue May 23 19:35:05 2006

18 white peppercorns -- bruised

6 whole cloves

2 cloves garlic

2 bay leaves

3 sprigs parsley

1/4 teaspoon dried thyme -- or 4 sprigs fresh

2 quarts chicken stock

6 pounds stewing chicken or large roaster -- quartered

1 large onion -- chopped

1/2 pound bacon - thick sliced, fried -- chopped

3 medium onions -- chopped

3 medium new potatoes -- peeled and cubed

12 ounces tomatoes -- peeled, undrained

1 cup dried baby lima beans -- soaked overnight

2 tablespoon tomato paste

1 dried red pepper -- optional

1/2 teaspoon salt

1/8 teaspoon fresh ground black pepper

1 cup okra -- fresh, halved

2 cups corn kernels -- fresh

***CORN DUMPLINGS***

1 cup flour

1 tablespoon yellow cornmeal

2 teaspoons baking powder

1/2 teaspoon salt

1 pinch sugar -- generous

1 tablespoon butter -- chilled

1/3 cup fresh corn kernels -- or frozen, thawed

2/3 cup milk -- cold

Soak lima beans overnight in cold water then drain. Combine first 6 ingredients in small

piece of cheesecloth and secure with a string. Add to an 8-quart pot with the stock and

bring to a simmer over medium-high heat. Add hen, giblets, and 1 chopped onion.

Simmer, covered, until the chicken is tender, about 1 1/2 to 2 hours. Chill overnight if

desired. Skim fat from surface of stock. Remove chicken; discard skin and bones and cut

meat into bite-size pieces. Set aside. Cook bacon until crisp in medium skillet over

medium heat. Remove with slotted spoon to paper towel and drain well. Add to stock. Pour

off all but 2 tbsp. fat and place skillet over high heat. Add remaining onion and saut?quickly

until browned. Add to stock along with potatoes, tomatoes, lima beans, tomato paste, red

pepper, salt, and pepper, and stir to combine. Cover partially and simmer until beans are

tender, about 40-60 minutes. Stew can be prepared several days ahead to this point and

refrigerated. St

ir in reserved chicken, okra, and corn. Bring stew to simmer, then drop dumpling batter in by

tablespoonfuls. Cover pot securely and simmer until dumplings are puffed and a toothpick

inserted in center comes out clean, about 15 minutes. Turn into soup tureen to serve or

spoon dumplings into heated bowls and ladle soup over. Corn Dumplings: Combine flour,

cornmeal, baking powder, salt, and sugar in medium bowl and mix well. Cut in butter using

a pastry blender or two knives until mixture resembles coarse meal. Stir in corn using fork,

then add milk and stir just until moistened; DO NO OVER MIX. Add to stew and cook as

directed. Recipe by: connally@vms.cis.pitt.edu (Kate Connally) Posted to BBQ List by Rock

McNelly on Dec 10, 1997