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
2 celery stalks
1 small onion
1 quart water
2 (28 ounce) cans whole tomatoes
1 (16 ounce) can whole tomatoes
1 cup chopped
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 sugar
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.