This stew, from Brunswick County, Virginia, oftentimes contains squirrel, beef and a bone from a baked Virginia or country ham. You can add these to the pot, along with the fryer, if you want.
- 1 large broiler-fryer chicken
- 2 celery stalks
- 1 small onion
- 1 quart water
- 2 (28 ounce) cans whole tomatoes
- 1 (16 ounce) can whole tomatoes
- 1 cup chopped onion
- 3 medium potatoes, peeled
- 2 (10 ounce) packages frozen baby lima beans
- 2 (10 ounce) packages frozen kernel corn
- 1/4 cup plus 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon red pepper
- 1/4 teaspoon black pepper
- Combine first four ingredients in a large Dutch oven or stockpot; bring to a boil. Cover, reduce heat, and simmer 2 hours.
- Remove chicken from broth, reserving broth in Dutch oven; discard celery and onion. Skim and discard fat from surface of broth. Cool chicken; skin, bone and coarsely chop meat. Set aside.
- Add tomatoes (undrained), chopped onion, and whole potatoes to broth; bring mixture to a boil. Cover, reduce heat, and simmer 30 minutes or until potatoes are tender. Remove potatoes; mash and return to stew.
- Add chopped chicken, baby lima beans and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 3 hours, stirring often.