1 whole 3-lb chicken
2 cans stewed tomatoes with onions and peppers
3 slices cooked bacon (optional)
1 pkg. frozen white and gold corn
1 pkg. frozen sliced okra
1 pkg. frozen forkhook beans or baby limas
2 cans chicken broth
4 large baking potatoes, peeled and diced
3 to 4 Tbsp. Worcestershire sauce
1/2 cup flour and water mixed for thickening
Boil chicken in water until cooked and tender but not falling off bone. Remove and debone after chicken cools. Fry bacon and remove. Leave drippings. In large pot, mix bacon and drippings, chicken broth and tomatoes until boiling then simmer for about 15 minutes on medium heat. Return to boil, and add forkhooks and corn. Cook about 5 to 10 minutes until nearly done. Add okra and potatoes. When potatoes are almost done, add chicken pieces and Worcestershire sauce. Simmer, stirring constantly. Thicken with flour and water. Serve over cooked rice. Freeze what is left for another day.
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