Drago'S Brunswick Stew - cooking recipe

Ingredients

3 lbs broiler-fryer chickens
1 1/2 teaspoons salt
1 cup peeled chopped red potatoes
1 (15 ounce) can tomato sauce
1 3/4 cups frozen lima beans
2/3 cup chopped onion
1 3/4 cups frozen whole kernel corn
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground red pepper
1/8 teaspoon dried oregano
1/8 teaspoon poultry seasoning

Preparation

Place chicken and 1 1/2 tsp salt in large dutch oven; add water to cover.
Bring to a boil.
Cover then reduce heat and simmer 2 to 21/2 hours or until done.
Drain and reserve broth.
Remove and discard skin from the ckicken.
Next bone and shred the chicken; set aside.
Skim the fat from the broth and return it to the dutch oven.
Bring to a boil,then reduce heat and simmer until the broth is reduced to 2 cups.
Add potatoes and simmer 10 minutes.
Add tomatoes, lima beans and onion and simmer 20 more minutes.
Stir in chicken, corn and remaining ingredients and simmer 10 more minutes or until vegetables are tender.