North Carolina’s best!

Step 1:

1 (3- to 4-pound) hen

Water to cover

2 celery ribs with leaves, finely chopped

1 teaspoon dried green onion

1 teaspoon Mei-yen powder

1/4 teaspoon salt

Combine all ingredients in a larger saucepan. Cover and bring to simmering boil over high heat. Reduce and simmer about 2 hours or until tender. Test with fork in thick part of thigh. Cool for a few minutes and cut off meat while chicken is still warm. If skin is very tender, grind and use 1/2 cup. Cut chicken into small pieces as for hash.

Step 2:

Diced chicken and broth

4 (16-ounce) cans butter beans

4 (16-ounce) cans tomatoes

1 medium-size to large baking potato, peeled and diced

1/4 teaspoon black pepper

3 teaspoons sugar

2 slices smoked bacon, diced

4 (17-ounce) cans white cream-style corn

1 tablespoon all-purpose flour

1 cup cold water

Salt to taste

In a large soup kettle or Dutch oven cook chicken and broth, butter beans, tomatoes, diced potato, black pepper, and sugar over medium-high heat until it comes to a simmering boil. Reduce heat to low and cook about 1 1/2 hours, stirring often. In a skillet fry bacon over medium heat until crisp; drain, and add with corn to chicken mixture and cook 1 hour, stirring almost constantly.

Dissolve flour in a cup of cold water and slowly stir into mixture. Add salt. Cook about 45 minutes longer, stirring constantly. Be sure to scrape bottom of pan often, for corn sticks easily. I put up in thoroughly washed quart or half-gallon plastic milk cartons. This freezes well.

Yield: 6 quarts

Recipe taken from: Southern Living The Southern Hospitality Cookbook by Winifred Green Cheney.

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