Brunswick Stew

chicken	1 hen
ham bone	1 (optional)
bay leaf	1 whole
water	2 qt
onion	2 c
okra	2 c
tomatoes	4 c
lima beans	2 c
potatoes	3 medium
kernel corn	4 c
cider vinegar	1 T
salt	3 t, or to taste
black pepper	1 t, or to taste
Worcestershire sauce	1 T, or to taste

Rabbit or squirrel may be used in addition to the chicken.

Cut up the chicken and saw the ham bone into 2 inch pieces. Simmer the chicken, ham bone and bay leaf in water for about 2 1/2 hours. Remove the chicken from the broth, cool and debone it. Dice the onion, okra, tomatoes and potatoes. Strain the broth, add the vegetables and vinegar and simmer until the onions and potatoes are tender, about 30 minutes. Add the chicken meat, adjust the seasoning to taste with salt, pepper and Worcestershire sauce then simmer an additional 15 minutes.

The stew is improved if it is allowed to cool in the pot overnight and then reheated. It should not be frozen. It should be served with hush puppies or corn bread and it may accompany barbecue.

This recipe is adapted from several sources and is based on recollections of the Brunswick stew served at A. B. Morris Cafeteria in Durham, North Carolina.

Recipe from An Eclectic Cookbook (Copyright © 1987, John S. Garavelli), page 3–7.