Chicken Brunswick Stew

• 1 (2 1/2-pound) fryer chicken
• Water
• 1 (28-ounce) can crushed tomatoes, sweetened with 1/3 cup sugar
• 1 (16-ounce) can creamed corn
• 1 cup ketchup
• 1/2 cup barbecue sauce
• 1 tablespoon liquid smoke, available in grocery store
• 1 onion, chopped
• 1 tablespoon vinegar
• 1 tablespoon Worcestershire sauce
• Salt and pepper
• Celery salt
• Cooked rice, as accompaniment

1. In a large pot, place the chicken and enough water to cover chicken and bring to a boil.
2. Cook chicken until meat falls off the bone, approximately 45 minutes.
3. Drain the chicken and reserve 2 cups of stock.
4. Remove the skin and bones and chop meat.
5. In a separate pot, mix the chicken and remaining ingredients.
6. Simmer slowly for 30 minutes, stirring often to prevent sticking.
7. Add a little bit of the stock if the stew becomes too thick.
8. Serve stew over steamed rice.

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

Taken from www.foodnetwork.com/recipes/paula-deen/chicken-brunswick-stew-recipe.html (may not work)