Modern Brunswick Stew - cooking recipe

Ingredients

4 to 5 lb. roasting chicken
2 c. water
2 cans (14 oz.) chicken broth
2 c. chopped celery
2 medium onions, chopped
1 c. chopped green pepper
1 garlic clove, minced
1/4 c. chopped parsley
1 tsp. thyme
1 Tbsp. sugar (optional)
3 Tbsp. Worcestershire sauce
1 tsp. hot pepper sauce
1 can (28 oz.) crushed tomatoes or 5 peeled and chopped
1 tsp. salt
1 tsp. black pepper
16 oz. bag frozen whole kernel corn
10 oz. pkg. lima beans
10 oz. frozen cut okra

Preparation

Skin and cut up chicken into serving pieces.
In Dutch oven, combine chicken, water, broth, celery, onion, green pepper, garlic, parsley, thyme, Worcestershire sauce, hot pepper sauce, tomatoes, salt and pepper.
Bring to a boil.
Reduce heat, cover and simmer for 1 hour.
Remove chicken.
Add frozen vegetables and cook another 30 minutes.
Return chicken to pot.
Let simmer a few minutes longer.
Serve hot with corn muffins or hot biscuits. Serves 6 to 8.