1       6-pound baking hen
2       pounds chicken breasts
3       quarts water
2       bay leaves
4       small onions, finely chopped
3       teaspoons salt
1       teaspoon black pepper
1       teaspoon red pepper
2       packages frozen sliced okra
4       cups fresh or 2 (16-ounces each) cans diced tomatoes
2       packages frozen lima beans
2       16-ounce cans corn
1/2    cup shredded cabbage
2       tablespoons sugar
1       tablespoon Worcestershire sauce
1       teaspoon hot sauce
3       medium potatoes, diced

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Cut the chicken into pieces. In a stockpot simmer the chicken in 3 quarts water seasoned with bay leaves, onions, salt, black pepper, and red pepper, until the meat can be easily removed from the bones — about 2 hours and 30 minutes. Remove the chicken, dice, and set aside. Add the okra, tomatoes, lima beans, corn, cabbage, sugar, Worcestershire sauce, and hot sauce to the broth and cook slowly for 6 hours. Add the diced chicken, and cook for another hour. Thirty minutes before serving add the potatoes and cook until the potatoes are tender in the stew. This stew benefits from slow cooking and its flavor improves if its is refrigerated overnight and then reheated. Yield: 12 to 16 servings.

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From Recipes from Miss Daisy’s