Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 lb Stewing hen
(or two 3 lb broilers)
2 lg Onions, sliced
2 c Okra, cut (optional)
4 c Fresh OR
2(l lb cans tomatoes)
2 c Lima beans, frozen
3 md Potatoes, diced
4 c Corn cut from cob OR
2 (cans of corn, 1 lb each)
3 ts Salt
1 ts Pepper
1 tb 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 Gail Shipp, Columbia
Md.

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