Chowing's Tavern Brunswick Stew

Directions

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