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Brunswick Stew
1 whole chicken, about 4 lbs., cut up
3 teaspoons salt
2 cups onions, chopped
1 3/4 pounds tomatoes
1 1/4 pounds frozen lima beans, thawed
10 ounces frozen okra, thawed
1 1/4 pounds frozen corn, thawed
1/2 teaspoon Tabasco sauce
In a large stockpot over medium heat add the chicken, with enough
water to cover, and salt. Cook slowly for 1 hour until chicken is
tender. Remove from broth and set aside to cool. Reserve 2 cups
broth. When chicken has cooled remove meat from bones and cut into
pieces.
Put chicken into a 4 quart stockpot; add onion, tomato, lima beans,
okra and the reserved 2 cups broth. Cook slowly until limas are
tender, add corn and Tabasco and cook 15 minutes longer.
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Brunswick Stew 09