Brunswick Stew

2 whole chickens (around 6 pounds, total)

2 quarts of water

1 tablespoon salt

1 1/2 cups ketchup

1/4 cup cider vinegar

6 tablespoons brown sugar

1 1/2 teaspoon dry mustard

1 1/2 teaspoon grated fresh ginger

1 lemon, sliced and seeds removed

1 garlic clove, minced

1 large onion, chopped

1 tablespoon butter

3 tablespoons canola oil

1 tablespoon Worcestershire sauce

3/4 teaspoon hot sauce

1/2 teaspoon ground pepper

2 28 ounce cans diced tomatoes

2 15 ounce cans whole kernel yellow corn, undrained

2 14.75 ounce cans cream corn

1 pound frozen petite butter (Lima) beans

2 teaspoons salt

1 tablespoon ground pepper

In a large pot, combine the chicken, water, and 1 tablespoon salt.  Bring to a simmer and cook, covered, for 45 minutes.  Remove the chicken to a cutting board or plate to cool.  Transfer 1 quart of the cooking water to a bowl; discard the rest.

Return the pot to the stove.  Combine the ketchup and next 12 ingredients (through 1/2 teaspoon pepper) in the pot and cook over medium-high heat for 10 minutes.  Add the 1 quart stock and remaining ingredients to the pot and turn the heat to low.

Shred the chicken and add to the pot, discarding the skin and bones.  Turn the heat to medium-low and simmer the stew for four hours, stirring occasionally.

Belle of the Kitchen