Brunswick Stew

  • 1 (2 ½ to 3 pound) fryer
  • 1 tablespoon salt
  • 2 quarts water
  • ¼ pound cooked pork or ham, cut into bite sized pieces
  • 2 large onions, chopped
  • 1 bell pepper, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 (16-ounce) can chopped or diced tomatoes, undrained
  • 1 (16-ounce) can whole kernel corn, drained
  • 1 (10-ounce) package frozen butter or lima beans
  • 1 (10-ounce) package frozen sliced okra
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • ½-1 cup sweet barbeque sauce (adjust to your taste)
  • 1-3 teaspoons hot sauce (adjust to your taste)

Combine first 3 ingredients in a large pot and bring to boil.  Cover and reduce heat and simmer 1 hour or until chicken is done and falling from bones.  (An alternative method is to cook the chicken in a crockpot overnight, but do not add water.)  Remove chicken from broth, reserving broth and cool chicken completely.  Remove skin and bones from cooled chicken and coarsely chop meat.

Combine 2 quarts reserved chicken broth, chopped chicken and all remaining ingredients in a large stock pot or Dutch oven.  Cover and simmer at least 2 hours or until mixture is of desired consistency, stirring often. Discard bay leaf before serving.

May be served over rice; but always with cornbread.

Freezes well.

Yield:  1 gallon