From one of my mom’s cookbooks.
- 2 broiler/fryer chickens (3 lbs. Each)
- 2 large onions, sliced
- 2 cups okra, cut (or used frozen or canned)
- 4 cups fresh or 2 cans (each 16 oz.) tomatoes
- 2 cups lima beans
- 3 medium potatoes, diced
- 4 cups corn, cut from cob or 2 cans (each 16 oz.) corn
- 3 t. salt
- 1 t. pepper
- 1 T. sugar
Cut chicken in pieces and simmer in 3 quarts water for a thin stew or two quarts for a thick stew (If canned vegetables are used, include their juices and reduce water to 2 quarts for thin stew and 1 quart for thick stew) until meat can easily be removed from the bones. This takes about 2 ¼ hours. Add raw vegetables to broth and simmer uncovered until beans and potatoes are tender. Stir occasionally. Add chicken, boned and seasonings.