Chowning'S Tavern Brunswick Stew - cooking recipe

Ingredients

1 (6 lb.) stewing hen or 2 (3 lb. each) fryers
2 large onions, sliced
2 c. cut okra
4 c. fresh or 2 (1 lb. each) cans tomatoes
3 medium potatoes, diced
4 c. or 2 (1 lb. each) cans corn
1 Tbsp. salt
1 tsp. pepper
1 Tbsp. sugar

Preparation

Cut chicken in pieces and simmer in 2 or 3 quarts water for 2 1/4 hours.
Remove chicken; add vegetables to broth and simmer, uncovered, until beans and potatoes are tender.
Stir to prevent scorching.
Add chicken (boned and diced) and seasonings. Brunswick Stew is better if made a day ahead and allowed to stand in refrigerator overnight in order for flavors to blend.
Serve with a salad and chunks of bread and butter.