Preparation / Directions:
If you make this in 2 parts, on successive days, it is not such a chore. Put all ingredients from part one in a roaster, bring to a boil and simmer slowly, covered, for about 4 hours. Let cool and strain. Cut chicken and meat fine, removing all skin, bone and gristle. Kitchen scissors are good for this job. Return to stock and refrigerate.
The following day lift off half of the fat, add all the vegetables except corn and okra and cook another hour or until thick.
Cut corn twice, scraping cobs to get the milk. Add this along with the lemon and additional seasonings. If you finish the cooking in the oven, it will eliminate stirring and watching. Cook, uncovered, at 300F for about 2 hours until the consistency of a thick stew. This will make a gallon. If made before hand, reheat in the oven to insure against scorching.
Serve in mugs and sprinkle with chopped fresh parsley.
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