1 6 lb. stewing hen, or
2 3 lb. broiler-fryers, or
3 boneless, skinless chicken breasts
1 potato, cut in large chunks
1 carrot, cut in thick slices
1 onion, quartered
2 tsp sage
2 tsp thyme
1 bay leaf
10 peppercorns
water to cover

Two days before stew will be served, place chicken, water, and vegetables and seasonings in a large kettle. Bring to a boil and simmer until tender, and meat falls easily from the bones, at least one hour. (If using boneless chicken breast, just simmer all the ingredients for one hour.)

Strain broth and refrigerate.

Pick meat from bones and skin, reserve, and refrigerate.

Discard skin, bones, and vegetables.

Before bed, measure out 2 cups of dried lima beans, place in a bowl, and cover with cold water to soak overnight. If you forget to do this, bring a pot of water to a boil in the morning, add beans, cook for five minutes, then remove pot from heat, cover, and let sit for one hour. They can then be drained and added to the soup, just as if they had been soaked overnight.

One day before the soup will be served, skim congealed fat from surface of broth and discard. Measure out 3 quarts for the stew, and save remaining broth for some other project. Place the 3 quarts of broth in a large kettle and begin heating. Prep the remaining ingredients.

2 large onions, peeled and chopped
2 cups okra, fresh or frozen, sliced
(if using frozen, 1 16 oz. bag will do.)
1 28 oz. can ground peeled tomatoes
2 cups lima beans (prepared as noted above and drained)
3 medium potatoes, peeled and diced
4 cups fresh or frozen corn kernels
3 tsp salt
1 tsp pepper
1 tbsp sugar

Add all above ingredients to broth, plus the prepared chicken, bring to a boil, lower heat, cover pot, and simmer until beans are tender. Stir occasionally to prevent sticking and/or scorching.

The longer the stew cooks, the better it will be. Of course, you may certainly eat it as soon as it has finished simmering, but the flavor really is enhanced by an overnight stint in the refrigerator. If you find you can't stand to wait that long, don't worry. There will be much left over, unless you are serving an army. When I make this, it comes out to about 8 quarts. Luckily, it freezes well. You can stretch it out even further by serving it over a portion of brown rice.