Brunswick Stew
1 three pound chicken
Celery salt, onion powder, garlic powder, pepper
3 C. water
1½ C. roughly diced potatoes
1 box frozen large lima beans
1 1/2 C. sliced carrots (prepackaged crinkle cut work great!)
1¾ C. tomato sauce
1 large diced onion
1½-2 C. frozen corn
1 Tbsp. sugar (or equivanent sugar substitute - I don't always use)
½ tsp. basil
½ tsp. oregano
¼ tsp. cayenne pepper (or more, suit to taste)
- Cook chicken slowly in water, celery salt, onion and garlic powders, and pepper about 2 hours. Remove when fully cooked, skin and de-bone, cutting meat into pieces.
- Skim chicken fat from broth.
- Add all remaining ingredients and simmer until vegetables are tender. Feel free to change vegetables, to your personal preference.
- Serve with muffins or crusty bread and a salad.
