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(Serves 12-16)
Ingredients:
2 Whole Chickens (about 3 pounds each)
1 large Onion, Chopped
1 large Sweet Potato, Peeled and Diced
4 medium White Potatoes, Peeled and Diced
2 (#1) cans Tomatoes, Undrained and Mashed
2 packages (10 oz. each) Frozen Baby Lima Beans
2 (#1) cans Shoepeg Corn, Undrained
3 teaspoons Salt
1 teaspoon Pepper
1 dash Tobasco Sauce to Taste
Directions:
Prepare Ahead:
- Simmer chicken in enough water to cover, with salt and pepper for 2 hours or until chicken falls off bone.
- Remove chicken from broth; strain broth and chill to remove fat.
- Remove chicken from bones and cut into bite size pieces.
At Campsite:
- In large pot or Dutch Oven, over medium heat, cook onion, potatoes, tomatoes, and lima beans in broth plus 2 cups
water; until potatoes are tender.
- Add corn and chicken and simmer for 45-60 minutes.
- Season to taste.
- The stew will be thick.
Variations:
Instead of chicken, or in addition to beef, rabbit, or squirrel can be added.
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