Brunswick Stew

• 2 (2 1/2-pound) whole chickens
• 2 quarts water
• 1 tablespoon salt
• 1 1/2 cups ketchup, divided
• 2 tablespoons light brown sugar
• 1 1/2 teaspoons dry mustard
• 1 1/2 teaspoons grated fresh ginger
• 1/2 lemon, sliced
• 1 garlic clove, minced
• 1 tablespoon butter or margarine
• 1/4 cup white vinegar
• 3 tablespoons vegetable oil
• 1 tablespoon Worcestershire sauce
• 3/4 teaspoon hot sauce
• 1/2 teaspoon pepper
• 2 (28-ounce) cans diced tomatoes
• 2 (15 1/4-ounce) cans whole kernel corn, undrained
• 2 (14 3/4-ounce) cans cream-style corn
• 1 large onion, chopped
• 1/4 cup firmly packed light brown sugar
• 1 tablespoon salt
• 1 tablespoon pepper

1. Bring first 3 ingredients to a boil in a large heavy stockpot; cover, reduce heat, and simmer 45 minutes or until chicken is tender. Drain chicken, reserving 1 quart broth in pot; skin, bone, and shred chicken, and return to pot.
2. Cook 1/2 cup ketchup and next 11 ingredients in a small saucepan over medium heat, stirring occasionally, 10 minutes.
3. Stir ketchup mixture, remaining 1 cup ketchup, tomatoes, and next 6 ingredients into chicken and broth; simmer, stirring often, 4 hours or until thickened.

chickens, water, salt, ketchup, light brown sugar, mustard, ginger, lemon, garlic, butter, white vinegar, vegetable oil, worcestershire sauce, hot sauce, pepper, tomatoes, whole kernel corn, creamstyle, onion, brown sugar, salt, pepper

Taken from www.myrecipes.com/recipe/brunswick-stew-7 (may not work)