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Tavern Brunswick Stew
| Ingredients | |||
| 1 | each | hen (6 lbs) | |
| 2 | each | onions, sliced | |
| 2 | cup | okra, cut (optional) | |
| 4 | cup | tomatoes, peeled, crushed | |
| 2 | cup | lima beans | |
| 2 | each | potatoes, 1/2 inch diced | |
| 4 | cup | corn, cut from cob | |
| 1 | tablespoon | salt | |
| 1 | teaspoon | black pepper | |
| 1 | tablespoon | sugar | |
Directions: | |||
| 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. | |||
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