posted by Joanne 10-11-98 8:32 PM
from Williamsburg cookbook
Chowning's Tavern Brunswick Stew
1 stewing hen (6 lbs.) or 2 broiler fyers (3 lb. each)
2 large onions, sliced
2 cups okra, cut (optional)
4 cups fresh or 2 (1 lb.) cans tomatoes
2 cups lima beans
3 medium potatoes, diced
4 cups corn or 2 (lb.) cans corn
3 tsp. salt
1 tsp. pepper
1 tbs. sugar
Cut chicken in pieces. Simmer in 3 quarts water for a thin stew or 2 qts. for a thick stew until meat can easily be removed from bones, about 2 1/4 hours.
Add raw vegetables to broth and simmer , uncovered, until beans and potatoes are tender. Stir occasionally to prevent scorching.
Add chicken, boned and diced if desired and the seasonings.
Note: if canned vegetables are used include juices and reduce water to 2 qts. for a thin stew and 1 qt. for a thick one.
The flavor of this improves overnight.