Brunswick Stew - cooking recipe

Ingredients

5 lb. leg quarter chicken
3 lb. breast
2 (28 oz.) cans tomatoes
1 (16 oz.) can tomatoes
1 (16 oz.) V-8 juice
3 lb. potatoes
1 stick margarine
1 medium onion
4 carrots
2 stalks celery
3 lb. frozen butter beans
3 (No. 2) cans white corn

Preparation

Cover chicken with water and cook until starts coming off bone. Remove bones.
Break chicken apart.
Add canned tomatoes, tomato sauce, V-8 juice, potatoes (cut into small pieces), margarine, chopped onion, carrots (sliced) and celery (chopped).
Cook until done.
Add butter beans and cook.
Add white corn.
Cook 5 to 10 minutes more; season to taste.
Makes about 13 quarts.