Bruns-Wick Stew ( Chicken )

• 1 (3 lb) broiler chickens
• 1 34 teaspoons salt, divided
• 1 cup red potatoes, peeled, chopped
• 1 (15 ounce) can tomato sauce
• 1 34 cups lima beans, fresh or frozen
• 23 cup onion, chopped
• 1 34 cups whole kernel corn, frozen or canned, drained
• 1 teaspoon sugar
• 18 teaspoon pepper
• 18 teaspoon ground red pepper
• 18 teaspoon dried oregano
• 18 teaspoon poultry seasoning

1. Place chicken and 1 1/2 teaspoons of salt in a large Dutch oven; add water to cover.
2. Bring to a boil; cover, reduce heat, and simmer 2 to 2 1/2 hours or until done.
3. Drain, reserving broth.
4. Remove and discard skin from chicken.
5. Bone chicken; chop meat.
6. Set aside.
7. Skim fat from reserved broth.
8. Return broth to Dutch oven; bring to a boil.
9. Reduce heat, and simmer, uncovered, until broth is reduced to 2 cups.
10. Add potato, and simmer 10 minutes.
11. Add tomato sauce, lima beans, and onion, and simmer an additional 20 minutes.
12. Stir in reserved chicken, corn, and remaining ingredients, and simmer an additional 10 to 15 minutes or until vegetables are tender.

chickens, salt, red potatoes, tomato sauce, lima beans, onion, whole kernel corn, sugar, pepper, ground red pepper, oregano, poultry seasoning

Taken from www.food.com/recipe/bruns-wick-stew-chicken-34456 (may not work)