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.