1 stewing hen (6 lbs.) or 2 broiler-fryers (3 lbs. each)
2 lg. onions, sliced
2 c. okra (optional)
4 c. fresh or 2 cans (1 lb. each) tomatoes
2 c. lima beans
3 med. potatoes, diced
4 c. corn (frozen) or 2 cans (1 lb. each)
3 tsp. salt
1 tbsp. sugar
1/8 tsp. cayenne
1 tsp. Worcestershire sauce

Cut chicken in pieces and simmer in 3 quarts water for a thin stew or 2 quarts for a thick stew, until meat can easily be removed from bones, about 2 1/4 hours. Add raw vegetables to broth and simmer, uncovered until beans and potatoes are tender. Stir occasionally to prevent scorching. Add chicken, boned and diced if desired and the seasonings. Include juices from canned vegetables. This stew benefits from long, slow cooking and is even better the next day.