Brunswick Stew

Source: Angela Lowry

Dutch Oven or Stock Pot

5-6 lb. stewing chicken or two 2 1/2-3 lb. broiler fryer chickens, cut up

8 cups water

1 tsp salt

8-10 medium potatoes, peeled and cubed

2 --16 oz. cans tomatoes, cut up

1 tsp dried parsley flakes

1 tsp dried basil, crushed

1 tsp dried oregano, crushed

1/2 tsp salt

1/4 tsp pepper

2 --16 oz. cans whole kernel corn or other favorite vegetable, drained

1 --16 oz. can lima beans, drained

In an 8 quart dutch oven or stock pot, combine chicken water and 1 tsp. salt. Bring to a boil and simmer covered until chicken is tender, 45 minutes to 1 hour. Remove chicken from pot. Let chicken cool while straining and removing fat from chicken stock. (See note) When chicken is cool enough to handle, remove meat from bones. Discard skin and bones. Cut meat into bite size pieces. In same pot, combine potatoes, undrained tomatoes, parsley flakes, basil, oregano, 1/2 tsp. salt and pepper. Simmer, covered, about 20 minutes or until potatoes are tender. Stir in chicken, corn and lima beans. Simmer for 20 minutes more. Season to taste. NOTE: To properly strain chicken stock, place 2 layers of cheese cloth in bottom of colander or sieve and pour stock through. Use large metal spoon to skim off fat or refrigerate 6 hours or overnight and use spoon to lift off fat that solidifies on top.