*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Beef                             Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       ea           Stewing hen (6 lbs) or 2 broi
    1       x            Each)
    2       ea           Lg Onions-sliced
    2       c            Okra -- cut (optional)
    4       c            Tomatoes -- peeled and crushe
    2       c            Green lima beans
    2       ea           Med Potatoes-1/2  inch dice
    4       c            Corn cut from cob or 2 l6oz
    1       tb           Salt
    1       t            Black pepper -- ground
    1       tb           Sugar
   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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