Chicken Brunswick Stew

Ingredients

• 0.5 cup barbecue sauce 
• 28 ounce canned tomatoes sweetened with 1/3 cup sugar crushed canned
• 8 servings celery salt 
• 2.5 pound fryer chicken 
• 8 servings rice cooked
• 16 ounce corn canned
• 1 cup catsup 
• 1 tablespoon liquid smoke 
• 1  onion chopped
• 8 servings salt and pepper 
• 1 tablespoon vinegar 
• 8 servings water 
• 1 tablespoon worcestershire sauce 

Equipment

• pot

Directions

1. In a large pot, place the chicken and enough water to cover chicken and bring to a boil. Cook chicken until meat falls off the bone, approximately 45 minutes.
2. Drain the chicken and reserve 2 cups of stock.
3. Remove the skin and bones and chop meat.
4. In a separate pot, mix the chicken and remaining ingredients. Simmer slowly for 30 minutes, stirring often to prevent sticking.
5. Add a little bit of the stock if the stew becomes too thick.
6. Serve stew over steamed rice.