1 stewing hen or 4-5 lbs. chicken parts
2 medium-size onions, chopped
2 cups okra, cut (optional)
2 cans (1 lb.) whole tomatoes or 4 cups fresh
2 cups lima beans
3 medium potatoes, diced
4 cups corn
3 tsp. salt
1 tsp. pepper
1 T. sugar
1/2 cup cornstarch for thickening
Simmer chicken in 2-3 qts. water for 2-3 hrs until meat can easily be removed from bones.
Add all vegetables and simmer or place in crockpot for 6-8 hours.
Add deboned chicken and seasonings.
When ready to serve, add a small amount of water to cornstarch and combine.
Note: This stew improves with flavor slowly. It tastes best when made the day before and reheated.
Howard Lake-Waverly Herald & Winsted-Lester Prairie Journal
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