Brunswick Stew

Brunswick Stew

6 lb. stewing chicken
3 med. potatoes, diced
2 large onions, diced
4 c. corn
4 c. tomatoes
3 t. salt
2 c. butterbeans
1 t. pepper
1 T. sugar

Cook chicken in 3 qts. water until meat is ealily removed from bones(about 2 1/4 hrs.). Add rqw vegetables and simmer, uncovered, until tender. Stir occasionally to prevent scorching. Add boned diced chicken, and seasonings. Let stand refrigerated overnight, to blend and enhance flavors. Serves 8 to 10.

Comments and helpful hints: You can use fresh, frozen, or canned corn; fresh or canned tomatoes; and if you don't know what butterbeans are--baby limas. I usually don't wait for the vegetables to cook completely before I put in the meat and seasonings. Cook it until it reaches the thickness that you like--and go ahead and serve it right away. When it is cooked outside in big iron pots, it sometimes is very difficult to tell what is what--just a great brown mass of delicious stew.