2 lb. chicken pieces (deep fried)
4 cups water
1 cup vinegar
1/4 cup. pickle juice
3 tbsp. chicken bouillon (or to taste)
1 large onion
1/2 cup (1 stick) butter (no substitutions)
1 tbsp. minced garlic
1 tbsp. black pepper
4 bay leaves
1 tsp. rosemary
1/4 cup rice (optional)
4 large potatoes, peeled and cut into quarters
1 head of cabbage, cut into 8 pieces
2 (15 oz. ea.) cans black eyed peas, drained

Deep fry chicken first in deep fryer in 375°F oil till thermometer reach 180°F internal temperature (about 20 minutes) or in large skillet. Be sure oil covers chicken completely. Cook till golden brown. Set aside.

In large 5-quart pan combine water and all ingredients with deboned chicken or breast. Cook till cabbage and potatoes are done (about 40 minutes). Enjoy!

Submitted by: Makayla Beach and Brian Beach