Red Chicken Stew

• 2 1/2 or 3 lb. fryer
• 1/3 to 1/2 lb. bacon
• 4 to 6 white potatoes
• 2 large onions, diced
• 1 (14 oz.) bottle catsup
• 1 Tbsp. Worcestershire sauce
• 1 tsp. black pepper
• 1 tsp. salt
• hot sauce to taste

1. Place cut up fryer in a large pot and cover with water and salt.
2. Bring to a boil until tender.
3. Peel and dice potatoes.
4. Put into a separate saucepan and boil until done.
5. While the chicken and potatoes cook, cut up bacon and fry until crisp.
6. Remove bacon from pan and saute diced onions in the bacon drippings.
7. Add catsup, hot sauce, Worcestershire sauce, boiled potatoes and liquids in which they are cooked into the saucepan containing the chicken.
8. Let this simmer about 30 minutes, adding seasoning as desired.
9. Serve over rice.
10. Serves 6.

fryer, bacon, white potatoes, onions, catsup, worcestershire sauce, black pepper, salt, hot sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=559800 (may not work)