INGREDIENTS:

1 large hen
1 lb. onions
3 lbs. potatoes
2 (16) oz cans cream style corn or 2 pints of fresh corn
2 (16) oz cans tomato wedges or 2 pints of fresh tomatoes
1 (16) oz can English peas
1 (16) oz can lima beans
2 tablespoons salt
1 bottle BBQ sauce (hot) Kraft Hickory smoke is excellent
1 teaspoon black pepper

Cook chicken until it leaves the bones.  Take from bone and chop into bit size pieces.  Put onions and potatoes in reserved chicken broth, add rest of ingredients and cook over low heat until well done and thick  (about 2 to 3 hours).

YIELDS: 5 to 6 quarts.

Alternate method: If desired you may can by cooking until hot and then put in jars and process in pressure cooker 40 minutes at 10 pounds pressure.

The addition of the BBQ sauce will fool your taste buds into thinking the chicken is beef and a traditional Brunswick stew instead of a chicken stew.  I have given this recipe out numerous times and it is a winner for sure. A little labor intensive but well worth the extra effort.

Recipe from Rose Adcock Tucker Labor of Love Cookbook Morven, NC