BRUNSWICK STEW ~Submitted by Pam, OH This chicken stew is best served over homemade cornbread. 3 to 3 1/2 pound chicken 2 cups water salt & pepper to taste paprika to taste 2 cans (16 ounces) stewed tomatoes 1 can (17 ounces) whole, kernel corn, undrained 1 can (16 ounces) undrained lima beans 1 (or 2) potatoes, diced 1 chopped onion (size depends on your taste for onion) 2 Tablespoons corn starch 1/2 cup cold water Put 2 cups water in kettle and add chicken (I put the chicken in whole), cover, and bring to a boil, then reduce heat and simmer until the chicken is cooked, about an hour. Skim fat from the broth. Remove chicken from kettle and set aside to cool. After it*s cooled, bone chicken (it*s better than chewing around the bones, trust us). Add paprika, tomatoes, corn (with liquid), beans (with liquid), potato, and onion. (Sometimes I add cooked bacon, too, about 1/4 pound.) Heat to boiling, reduce heat, cover and simmer until the potatoes are done, about an hour. Mix the cornstarch with 1/2 cup cold water and stir into stew. Heat until it boils, stirring constantly, then boil for one minute or until stew thickens a bit, and it*s done. We make cornbread by following the recipe on the cornmeal box and it adds just the right flavoring to make this recipe scrumptious enough for even Elizabeth to eat. Pete would rather substitute peas for the lima beans, which is OK with us. We often add a can of peas and limas and corn and green beans; whatever we happen to have. Experiment and see what you can do.
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