Ingredients
For the stock and meat:
4 to 4½ lb stewing hen (I always use free range)
3 or 4 bay leaves
Several sprigs fresh flatleaf parsley
Handful of black peppercorns
2 slices lemon
1 carrot, halved crosswise
1 celery stalk, halved crosswise
¼ medium onion
Sea salt to taste
For the stew:
Stock from 1 chicken (see above)
2 large onions, diced medium
3 medium Russet potatoes, peeled and cubed medium
28-oz can + 14.5-oz can diced tomatoes with juice
32-oz package frozen corn
16-oz package frozen okra
16-oz package frozen Fordhook lima beans
15.5-oz can blackeye peas, rinsed and drained
Shredded meat from one stewed chicken see above)
Fresh ground pepper and sea salt to taste
1 Tbsp sugar
Tabasco to taste
Preparation
You will need two 6-quart stockpots for this recipe.
To prepare the stock and meat:
Prepare a bouquet garni from the bay leaves, parsley, and peppercorns. Place in the bottom of a large stockpot, along with the carrot, celery, onion, and sea salt.
Rinse the chicken and place on top of the vegetables. Cover with cold water until chicken is submerged. Bring to a boil, then reduce heat to a simmer and cook until the chicken falls apart, about 1½ hours.
Remove the chicken from the pot and allow meat to cool. Strain the stock and set aside. When chicken is cool, remove from bones and shred the meat. The stock and meat can be frozen separately until you are ready to complete the stew.
To prepare the stew:
Divide the stock between two large stockpots. Add the vegetables and seasonings evenly to the stock and bring to a boil.
Lower the heat and simmer until vegetables are tender. Then add shredded chicken and return to a simmer briefly, until chicken is cooked through. Adjust seasonings as necessary.
Serve in deep bowls with Tabasco sauce as desired. Can be eaten immediately but is tastier the second day. Leftovers freeze well.
