Chicken Brunswick Stew (Paula Deen)

• 1 (2 1/2 lb) broiler-fryer chickens
• water
• 1 (28 ounce) can crushed tomatoes
• 1/3 cup sugar (or less(I didn't use any)
• 1 (16 ounce) can creamed corn
• 1 cup ketchup
• 1/2 cup barbecue sauce
• 1 tablespoon liquid smoke
• 1 onion, chopped
• 1 tablespoon vinegar
• 1 tablespoon Worcestershire sauce
• salt and pepper
• celery salt
• cooked rice, as accompaniment

1. Place chicken in a large pot and add enough water to cover.
2. Bring to a boil.
3. Turn heat down and simmer until chicken is falling-off-the-bone done (about 45 minutes).
4. Drain chicken, reserving 2 cups of the stock.
5. When chicken cools, remove the skin and bones and chop meat.
6. In clean pot, mix remaining ingredients with chopped chicken and 1 cup of the reserved stock.
7. If stew becomes to thick, add additional stock.
8. Serve over steamed rice.

chickens, water, tomatoes, sugar, corn, ketchup, barbecue sauce, liquid smoke, onion, vinegar, worcestershire sauce, salt, celery salt, rice

Taken from www.food.com/recipe/chicken-brunswick-stew-paula-deen-111264 (may not work)