*  Exported from  MasterCook II  *
                      Chowing’s Tavern Brunswick Stew
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Beans
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Each          Stewing Hen (6 Lbs) Or 2 Broilers
                         ( 1 Each)
    2      Each          Lg Onions-sliced
    2      Cups          Okra -- cut (optional)
    4      Cups          Tomatoes -- peeled and crushe
    2      Cups          Green lima beans
    2      Each          Med Potatoes-1/2  Inch Diced
    4      Cups          Corn Cut From Cob Or 2 L6Oz Cans
    1      Tablespoon    Salt
    1      Teaspoon      Black pepper -- ground
    1      Tablespoon    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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