Brunswick Stew

In a 5-quart heavy pot place 1 quart of water, the cut up chicken, bacon, onion and 1 teaspoon of salt; and cook for 1 1/2 hours over medium-low heat. Remove the chicken, cool; skin and remove the meat from the bones. Cut the meat into bite-size pieces and return to the pot. Add the remaining ingredients except the corn, butter and flour. Cook for 30 minutes. Add the corn and cook for another 30 minutes. Mix the butter and flour and add to the stew; simmer for 30 minutes more. Serve with hot rolls and a green salad. Makes 6 servings. Per Serving: 353 Calories; 31 g Protein; 40 g Carbohydrates; 8 g Fat; 4 g Saturated Fat; 76 mg Cholesterol; 1422 mg Sodium. [THE WASHINGTON POST; April 17, 1991] Posted by Fred Peters. Posted to MC-Recipe Digest V1 #1061 by shade <liveoak@polaris.net> on Jan 29, 1998