Brunswick Stew

1 Stewing hen(6 lbs) or 2 broilers Each)
2 Lg Onions-sliced
2 c Okra; cut (optional)
4 c Tomatoes; peeled and crushe
2 c Green lima beans
2 Med Potatoes-1/2 inch dice
4 c Corn cut from cob or 2 l6oz
1 tb Salt
1 ts Black pepper; ground
1 tb Sugar

Cut chicken into pieces and simmer in 3 quarts of water for a thin stew, or in 2 quarts for a thick stew, until meat can be easily removed from bones, about 2 hours; remove chicken from broth; add raw vegetables and simmer, uncovered, till beans and potatoes are tender, stirring occasionally to prevent scorching; add chicken, boned and diced, and the seasonings; mix well and remove from heat; let cool to room temperature, uncovered, then cover, refrigerate overnight; reheat over moderately-low heat to a slow simmer; DO NOT BOIL! Serve with warm biscuits or bread. Notes: If canned vegetables are used, drain and include juices in chicken cooking liquid. Brunswick stew benefits from long slow cooking. In some homes, it is a rule that the stew cannot be eaten the day it is made. The flavor will always improve with age.

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