BRUNSWICK STEW

3- to 3-1/2-pound broiler-fryer chicken, cut up
4 cups water
2 cans (16 ounces each) tomatoes
1 can (17 ounces) whole kernel corn
1 can (17 ounces) lima beans
medium potato, cubed (about 1 cup)
1 medium onion, chopped
1/4 pound lean salt pork, sliced and cut into 1-inch pieces
2 teaspoons salt
1/4 teaspoon pepper
Dash of cayenne red pepper
1/2 cup water
2 tablespoons flour

Remove any excess fat from chicken. Heat chicken, giblets, neck and 4 cups water to boiling in Dutch oven; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 1 hour.
Skim fat from broth. Remove chicken from bones if desired. Stir in tomatoes (with liquid), corn (with liquid), beans (with liquid), potato, onion, salt pork, salt, pepper and red pepper. Heat to boiling; reduce heat. Simmer uncovered 1 hour. Shake 1/2 cup water and the flour in tightly covered container. Stir into stew. Heat to boiling, stirring constantly. Boil and stir 1 minute.

8 servings

Microwave Directions: Decrease 4 cups water to 1/2 cup, use 1 can (16 ounces) tomatoes and decrease salt to 1/2 teaspoon. Place chicken and 1/2 cup water in 3-quart microwavable casserole. Cover tightly and microwave on high (100%) 12 minutes; rearrange chicken. Cover tightly and microwave until thickest pieces of chicken are done, 9 to 13 minutes longer. Remove chicken; cool slightly. Remove chicken from bones. Skim fat from broth. Mix chicken, broth, tomatoes (with liquid), corn (with liquid), beans (drained), potato, onion, salt pork, salt, pepper and red pepper. Cover tightly and microwave on high (100%) 15 minutes; stir. Cover tightly and microwave until potato is tender, 20 to 25 minutes longer. Shake 1/2 cup water and the flour in tightly covered container; stir into hot chicken mixture. Microwave uncovered, stirring every minute, until thickened, 2 to 4 minutes.