1 fryer
1 qt. okra, cut small
1 onion, finely chopped
1/2 c. diced celery
1 can tomatoes

Boil fryer in enough water to cover, until tender. Cool. Remove bones and dice. Add to broth the okra, tomatoes, onion and celery. Season to taste. Boil 45 minutes. Add chicken. Cook 15 minutes. Serve with cooked rice. (I add 3 tablespoons Worcestershire sauce.)