Recipe - Brunswick Stew

Hello,

I borrowed this recipe from a friend. It has a lot of ingredients that Katie cannot eat, but I thought it might be helpful for someone else. I wrote the estimates for a smaller family in parenthesis at the end of each line.

Brunswick Stew

3 4 lb whole broiler chickens (1)
4 cups Chicken Stock (1 1/3) (We make our own.)
8 cups water (2 2/3)
Coarse Kosher salt and freshly ground pepper
1/2 lb. thick-cut bacon, cut into 2" pieces and cooked (1/6 lb) (I just crumble up a lot and add the juices as well.)
6 large yellow onions, chopped coarsely (2)
6 garlic cloves, cut in half (2)
6 large ripe tomatoes, peeled, seeded, and quartered (2) (Fresh, hot tomatoes peel easily)
18 Yellow Finn potatoes, peeled and diced (6)
6 cups fresh lima beans or 3 10 oz. pkgs. frozen (1 10 oz.)
8 ears corn, husked and cut into 1" rounds (2 2/3 cups of regular corn)
3 tbls. Worchestershire sauce (1)
6 tbls. (3/4 stick) unsalted butter (2)

In a large, shallow pot, simmer the chickens with the chicken stock, water and salt and pepper over low heat until they are tender, about 1 hour. Skim the broth often. (Allow it tastes better if you do not.) :)

Remove the chickens from the pot to a bowl to cool. Return the broth to the stove, increase the heat to high, and reduce the broth by one quarter. Return the heat to low and continue to simmer.

Remove and discard the skin and bones from the chickens, keeping the meat in pieces as large as possible. Return the chicken meat to the broth and add the bacon, onions, garlic, tomatoes, potatoes and lima beans and simmer for 1 hour, constantly skimming the pot.