Brunswick Stew

• 4 lbs whole chickens, cut up AND
• 2 -3 chicken breasts, with bone
• 2 onions, cut in quarter chunks
• 3 stalks celery & leaves
• 2 bay leaves
• 3 slices country bacon or 3 slices salt pork
• 1 1/2 teaspoons poultry seasoning
• 2 quarts water
• 12 whole cloves
• 1 (1 lb) package frozen green beans
• 4 cups canned tomatoes
• 1 dash cayenne pepper (3 grains )
• 1 (1 lb) package frozen lima beans
• 3 cups white potatoes, peeled & cut into cubes
• 1 lb frozen corn kernels
• canned chicken broth
• salt & pepper
• 1 tablespoon catsup
• 1 teaspoon Tabasco sauce
• 2 teaspoons Worcestershire sauce
• breadcrumbs

1. Place first 8 ingredients in large pot & bring to boil.
2. Add more water if necessary to cover chicken.
3. Turn heat low & cook slowly until chicken is tender & falls apart.
4. Remove chicken from stock & cool.
5. Discard skin & bones.
6. Shred meat & set aside.
7. Return chicken stock to pot.
8. Add green beans & tomatoes.
9. Bring to boil & simmer uncovered for 2 hours.
10. At this time, add cayenne, lima beans, & potatoes.
11. Continue cooking for about 30 minutes, then add corn & cooked chicken.
12. Stir often & thin with additional canned chicken broth as needed.
13. Continue cooking until corn is done & flavours are well blended.
14. Add catsup, Tabasco, & Worcestershire.
15. Taste for seasoning.
16. Serve in large soup bowls topped with bread crumbs.
17. Freezes well.

chickens, chicken breasts, onions, stalks celery, bay leaves, country bacon, poultry seasoning, water, cloves, green beans, tomatoes, cayenne pepper, beans, white potatoes, corn, chicken broth, salt, catsup, tabasco sauce, worcestershire sauce, breadcrumbs

Taken from www.food.com/recipe/brunswick-stew-277079 (may not work)