Title: Brunswick Stew #2
Categories: Soups/stews, Poultry
Yield: 6 Servings

1 Whole chicken, cut up
1 Onion, quartered
2 Ribs of celery, diced
1 ts Salt
1/8 ts White pepper
1/4 ts Black pepper
10 oz Frozen small limabeans
16 oz Frozen white shoepeg corn
1 lb Canned tomatoes
3 sm Potatoes, cubed
1/3 c Ketchup
2 tb Vinegar
1 tb Brown sugar
1 ts Worcestershire
1/2 ts Tobasco
1/4 ts Marjoram (dried)

Place chicken in Dutch oven and add enough water to cover well. Add onion,
celery, salt and pepper. Simmer until chicken comes off bones easily.
Remove chicken to cool and add corn, butterbeans, tomatoes, potatoes,
ketchup and vinegar; cook 2 hours or until tender. Remove chicken from
bones and add to vegetables along with Worcestershire, Tobasco, and
Majoram.

Serves 6 - 8

NOTE: Vary amount of water for thick or soupy stew. Add a cup of chicken
broth after first or second serving.

From Virginia Hospitality 15th edition, 1990. Typed by Dale & Gail Shipp,
Columbia Md.
Posted to bbq-digest by Jim Anderson on May 04,
1998