Brunswick Stew

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.