Title: Chowing's tavern brunswick stew
 Categories: Beef, Main dish, American
      Yield: 8 Servings
 
      1    Stewing hen(6 lbs) or 2 broi
           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.
  
  File