Carolina Brunswick Stew

• 2 (3- to 3 1/2-pound) broiler-fryers, cut up
• 1 tablespoon salt, divided
• 5 medium-size red potatoes, peeled and quartered
• 2 (14 1/2-ounce) cans whole tomatoes, undrained and chopped
• 1 small onion, chopped
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 2 (10-ounce) packages frozen lima beans
• 3 (10-ounce) packages frozen whole kernel corn

1. Place chicken , 2 teaspoons salt, and water to cover in a large stockpot. Bring to a boil. Reduce heat; cover and simmer 45 minutes or until chicken is tender. Remove chicken from broth; cool. Reserve broth. Bone chicken, and cut into bite-size pieces. Set aside.
2. Add potatoes to chicken broth; cook over medium heat 15 minutes or until potatoes are tender. Mash potatoes in broth; add chopped chicken, tomatoes, onion, sugar, remaining salt, and pepper. Cook, uncovered, over medium heat 45 minutes, stirring frequently.
3. Add lima beans and corn; cook over low heat 20 minutes or until lima beans are tender.

fryers, salt, red potatoes, tomatoes, onion, sugar, pepper, beans, whole kernel corn

Taken from www.myrecipes.com/recipe/carolina-brunswick-stew (may not work)