Callaway Ruritan Club Brunswick Stew

September/October 2007
Linda Shockley 
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3 pounds stewing chicken, cut up
1 1/2 teaspoons salt, divided
1/4 pound salt pork, cut into 1-inch pieces
4 cups peeled, thickly sliced tomatoes
2 cups freshly cut corn
1 cup coarsely chopped potatoes
1 package (10 ounce) lima beans
1 small onion, chopped
1/4 teaspoon pepper
Dash of cayenne pepper

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In large kettle or Dutch oven, place chicken with just enough water to cover. Add 1/3 teaspoon salt, cover and simmer gently until tender (about 2 hours). Add more water if necessary. Skim off excess fat. Add potatoes, vegetables and seasonings. Simmer slowly until soup is thick and well-blended, about 2 hours. Even better the next day.

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