Tavern Brunswick Stew

• 1 each hen (6 lbs)
• 2 each onions sliced
• 2 cups okra cut (optional)
• 4 cups tomatoes peeled, crushed
• 2 cups lima beans
• 2 each potatoes 1/2 inch diced
• 4 cups corn cut from cob
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 tablespoon sugar

1. Cut chicken into pieces and simmer in 3 quarts of water for a thin stew, or in 2 quarts for a thick stew, until meat can be easily removed from bones, about 2 hours.
2. Remove chicken from broth.
3. Add raw vegetables and simmer, uncovered, until beans and potatoes are tender, stirring occasionally to prevent scorching.
4. Add chicken, boned and diced, and the seasonings; mix well and remove from heat.
5. Let cool to room temperature, uncovered, then cover, refrigerate overnight.
6. Reheat over moderately-low heat to a slow simmer.
7. DO NOT BOIL!
8. Serve with warm biscuits or bread.
9. Notes: If canned vegetables are used, drain and include juices in chicken cooking liquid.
10. Brunswick stew benefits from long slow cooking.
11. In some homes, it is a rule that the stew cannot be eaten the day it is made.
12. The flavor will always improve with age.

hen, onions, okra, tomatoes, lima beans, potatoes, corn, salt, black pepper, sugar

Taken from recipeland.com/recipe/v/tavern-brunswick-stew-1548 (may not work)