Brunswick stew
6 servings, 1½ cups each
| Chicken, whole or cut-up | 3 pounds |
| Salt | 1½ teaspoons |
| Water | 3 cups |
| Potatoes, diced | 1 cup |
| Frozen lima beans | 1¾ cups |
| Tomatoes | 16-ounce can |
| Onions, chopped | ⅔ cup |
| Corn, frozen | 1¾ cups |
| Salt | ½ teaspoon |
| Pepper | ⅛ teaspoon |
| Poultry seasoning | ⅛ teaspoon |
| Water | ¼ cup |
| Flour | 2 tablespoons |
Simmer chicken in salted water until tender. Drain, save broth. Separate the meat from the skin and bones and cut meat into pieces as desired.
Skim fat from broth. The fat can be skimmed more easily if the broth is chilled enough to solidify the fat.
Add potatoes to broth and simmer 5 minutes.
Add lima beans, tomatoes, and onions. Simmer 7 minutes.
Add chicken, corn, and seasonings. Cook 3 minutes longer.
Mix ¼ cup water with flour until smooth. Add to stew and heat just long enough to thicken, stirring as needed.