Chicken Brunswick Stew (Paula Deen) - cooking recipe

Ingredients

1 (2 1/2 lb) broiler-fryer chickens
water
1 (28 ounce) can crushed tomatoes
1/3 cup sugar (or less(I didn't use any)
1 (16 ounce) can creamed corn
1 cup ketchup
1/2 cup barbecue sauce
1 tablespoon liquid smoke
1 onion, chopped
1 tablespoon vinegar
1 tablespoon Worcestershire sauce
salt and pepper
celery salt
cooked rice, as accompaniment

Preparation

Place chicken in a large pot and add enough water to cover.
Bring to a boil.
Turn heat down and simmer until chicken is falling-off-the-bone done (about 45 minutes).
Drain chicken, reserving 2 cups of the stock.
When chicken cools, remove the skin and bones and chop meat.
In clean pot, mix remaining ingredients with chopped chicken and 1 cup of the reserved stock.
If stew becomes to thick, add additional stock.
Serve over steamed rice.