Chowing's Tavern Brunswick Stew

1 Each Stewing Hen(6 Lbs) Or 2 Broilers

( 1 Each) 2 Each Lg Onions-sliced

2 Cups Okra -- cut (optional)

4 Cups Tomatoes -- peeled and crushe

2 Cups Green lima beans

2 Each Med Potatoes-1/2 Inch Diced

4 Cups Corn Cut From Cob Or 2 L6Oz Cans

1 Tablespoon Salt

1 Teaspoon Black pepper -- ground

1 Tablespoon Sugar

Cut chicken into pieces and simmer in 3 quarts of water for a thin stew, or in 2 quarts for a thick stew, until meat can be easily removed from bones, about 2 hours; remove chicken from broth; add raw vegetables and simmer, uncovered, till beans and potatoes are tender, stirring occasionally to prevent scorching; add chicken, boned and diced, and the seasonings; mix well and remove from heat; let cool to room temperature, uncovered, then cover, refrigerate overnight; reheat over moderately-low heat to a slow simmer; DO NOT BOIL! Serve with warm biscuits or bread. Notes: If canned vegetables are used, drain and include juices in chicken cooking liquid. Brunswick stew benefits from long slow cooking. In some homes, it is a rule that the stew cannot be eaten the day it is made. The flavor will always improve with age.