Ingredients 1 each hen (6 lbs) 2 each onions, sliced 2 cup okra, cut (optional) 4 cup tomatoes, peeled, crushed 2 cup lima beans 2 each potatoes, 1/2 inch diced 4 cup corn, cut from cob 1 tablespoon salt 1 teaspoon black pepper 1 tablespoon sugar Directions: Cut chicken into pieces and simmer in 3 quarts of water for a thin stew, or in 2 quarts for a thick stew, until meat can be easily removed from bones, about 2 hours. Remove chicken from broth. Add raw vegetables and simmer, uncovered, till beans and potatoes are tender, stirring occasionally to prevent scorching. Add chicken, boned and diced, and the seasonings; mix well and remove from heat. Let cool to room temperature, uncovered, then cover, refrigerate overnight. Reheat over moderately-low heat to a slow simmer. DO NOT BOIL! Serve with warm biscuits or bread. Notes: If canned vegetables are used, drain and include juices in chicken cooking liquid. Brunswick stew benefits from long slow cooking. In some homes, it is a rule that the stew cannot be eaten the day it is made. The flavor will always improve with age.