1 (6 lb.) stewing hen or 2 (3 lb. each)
2 lg. onions, sliced
2 (1 lb.) cans tomatoes
2 c. lima beans
4 med. potatoes, diced
4 c. white corn
3 tsp. salt
1 tsp. pepper
1 tbsp. sugar
1 tsp. Worcestershire sauce

Cut chicken in pieces and simmer in 3-quart water for a thin stew, or 2-quarts for a thick stew, until meat can easily be removed from bones. Remove from pot; add raw vegetables to broth and simmer, uncovered, until beans and potatoes are tender. Stir occasionally to prevent scorching.

Add seasonings and boned, diced chicken. May be thickened with cornstarch, if needed. Brunswick Stew is always more flavorful the second day.