Ingredients

　　One 2 1/2-pound fryer

　　One 28-ounce can crushed tomatoes, sweetened with 1/3 cup sugar

　　One 16-ounce can creamed corn

　　1 cup ketchup

　　1/2 cup prepared barbecue sauce

　　1 tablespoon liquid smoke (available in a bottle at grocery store)

　　1 onion, chopped

　　1 tablespoon vinegar

　　1 tablespoon Worcestershire sauce

　　Salt and pepper to taste

　　Celery salt to taste

　　In a large pot, boil chicken until meat falls off bone, approximately 45 minutes; drain (reserve 1 to 2 cups of stock). Remove skin and bones; chop meat. In a separate pot, mix chicken and remaining ingredients. Simmer slowly for about 30 minutes, stirring often to prevent sticking. (Add a little bit of stock if stew gets too thick.) Serve over steamed rice.

　　Paula Deen's Kitchen Classics