Brunswick Stew - 2

Course : Stews
Serves: 6
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1 whole chicken -- cut up
1 medium Onion -- quartered
2 ribs celery -- diced
1 teaspoon salt
1/8 teaspoon white pepper
1/4 teaspoon black pepper
10 ounces frozen small lima beans
16 ounces frozen white shoepeg corn
1 pound canned tomatoes
3 small potatoes -- cubed
1/3 cup ketchup
2 tablespoons vinegar
1 tablespoon brown sugar
1 teaspoon Worcestershire
1/2 teaspoon Tabasco
1/4 teaspoon marjoram -- (dried)

Preparation / Directions:

Place chicken in Dutch oven and add enough water to cover well. Add onion, celery, salt and pepper. Simmer until chicken comes off bones easily. Remove chicken to cool and add corn, butter beans, tomatoes, potatoes, ketchup and vinegar; cook 2 hours or until tender. Remove chicken from bones and add to vegetables along with Worcestershire, Tabasco, and Marjoram. Serves 6 - 8 NOTE: Vary amount of water for thick or soupy stew. Add a cup of chicken broth after first or second serving. From Virginia Hospitality 15th edition, 1990. Typed by Dale and Gail Shipp, Columbia Md.

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