Cathleen's Kitchen

BRUNSWICK STEW

Ingredients:
6 lb. stewing hen
2 large onions, diced
4 cups fresh or 2 (1 lb.) cans tomatoes
2 cups butterbeans
3 medium potatoes, diced
4 cups corn (cut from cob)
3 tsps. salt
1 tsp. pepper
1 TBLsp. sugar

Cut chicken in pieces and simmer in 3 quarts water for a thin stew, 2 quarts for thick stew, until meat is easily removed from bones (about 2 1/4 hours). Add raw vegetables and simmer, uncovered, until tender. Stir occasionally to prevent scorching. Add boned, diced chicken, and seasonings. Let stand refrigerated overnight, to blend and enhance flavors. Serves 8 to 10.

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