1. In large stockpot, combine chicken, salt, cayenne, garlic, and 2 quarts water; bring to a boil. Cover and simmer for 1 to2 hours, unti chicken barely clings to its bones. While chicken simmers, chop and prepare vegetables.

2. Remove chicken from broth. Remove and discard bones. Cut chicken into pieces and return to broth.

3. Add vegetables and simmer, uncovered, for 1 1/2 to 2 hours, until stew thickens and vegetalbes, save for the corn kernals, are barely recognizable.

4. Season to taste with Worcestershire and hot pepper sauce. For an extra kick, add a jigger of bourbon. Add parsley for garnish.

~- EZpoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)