CHICKEN BRUNSWICK STEW
Yields 6-8 servings
1 (2-1/2 lb.) fryer chicken
Water
1 (28 oz.) can crushed tomatoes, sweetened with 1/3 cup sugar
1 (16 oz.) can creamed corn
1 cup ketchup
1/2 cup barbecue sauce
1 tbsp. liquid smoke
1 onion, chopped
1 tbsp. vinegar
1 tbsp. Worcestershire sauce
Salt and pepper
Celery salt
Cooked rice, as accompaniment
In a large pot, place the chicken and enough water to cover chicken and bring to a boil.  Cook chicken until meat falls off the bone, approximately 45 minutes.  Drain the chicken and reserve 2 cups of stock.  Remove the skin and bones and chop meat.

In a separate pot, mix the chicken and remaining ingredients. Simmer slowly for 30 minutes, stirring often to prevent sticking.  Add a little bit of the stock if the stew becomes too thick.  Serve stew over steamed rice.
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