Anonymous Tue May 23 19:34:53 2006

6 pounds stewing hen

(or two 3 lb. broilers)

2 large onions -- sliced

2 cups okra -- cut (optional)

4 cups fresh or

2 (l lb. cans tomatoes)

2 cups lima beans -- frozen

3 medium potatoes -- diced

4 cups corn cut from cob or

2 (cans of corn -- 1 lb. each)

3 teaspoons salt

1 teaspoon pepper

1 tablespoon sugar

Cut chicken in pieces and simmer in 3 quarts of water for a THIN stew, or 2 quarts of water

for a THICK stew, until meat can easily be removed from the bones, about 2 1/4 hours.

Remove chicken and let cool. Add the vegetables to the broth and simmer uncovered until

the beans and potatoes are tender. Stir occasionally to prevent scorching. Add the chicken

deboned and diced, or in sections. Add the seasonings. NOTE: If canned vegetables are

used, include their juices and reduce water to 2 quarts for a thin stew, and 1 quart for a

thick stew. ALSO NOTE: Brunswick Stew is one of those delectable things that benefit from

long, slow cooking. It is a rule in some homes never to eat Brunswick Stew the same day it

is made, because its flavor improves if it is left to stand overnight and is reheated the next

day. Recipe from Chowning's Tavern in Old Town Williamsburg, Va. Taken from The

Williamsburg Cookbook Typed by Dale and Gail Shipp, Columbia Md.