Brunswick Stew

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 6 lbs stewing chicken or 6 lbs roasting chickens
• 1 gallon cold water
• 2 stalks celery, tops included
• 1 tablespoon granulated sugar
• 5 medium potatoes, peeled and cut in 1/2 inch cubes
• 3 medium yellow onions, peeled and coarsely chopped
• 6 large ripe tomatoes, peeled,cored,seeded and coarsely chopped
• 2 (10 ounce) packages frozen baby lima beans (do not thaw)
• 2 (10 ounce) packages frozen whole kernel corn (do not thaw)
• 1/2 medium sweet green pepper, cored and cut into short,thin slivers
• 2 tablespoons salt, about
• 1/4 teaspoon black pepper, about

Recipe

• 1 clean chicken, remove insides (gizzards); place in a large kettle.
• 2 add water and celery, cover and bring to a boil.
• 3 reduce heat and simmer, uncovered, on medium heat, about 1-2 hours, until just tender.
• 4 remove the bird from the broth and cool.
• 5 strain broth and skim off the fat.
• 6 rinse the kettle, pour in the broth, add the sugar and all the vegetables except the corn and green pepper.
• 7 cover; bring to a boil.
• 8 reduce heat and simmer, covered, on medium-low heat, about 1 hour.
• 9 meanwhile, skin the chicken and shred the meat.
• 10 return the chicken to the kettle and add the remaining ingredients, cover and simmer 40-45 minutes, stirring occasionally.
• 11 taste for salt and add more if needed.
• 12 serve hot in soup bowls.