Chicken Brunswick Stew (Paula Deen)

I'm a fan of Paula Deen of the Food Network--good food on the table quick. It looked on TV, but when I set out to make it myself, I wasn't sure of this list of ingredients, not being from the south myself. I had never heard of Brunswick Stew, but after trying it, I'll definitely be making it again.

• Ready In: 1 hr 45 mins
• Serves: 6

Ingredients

• 1 (2 1/2lb)  broiler-fryer chickens
•  water
• 1 (28 ounce) can crushed tomatoes
• 1⁄3 cup sugar (or less(I didn't use any)
• 1 (16 ounce) can  creamed corn
• 1  cup ketchup
• 1⁄2 cup barbecue sauce
• 1  tablespoon liquid smoke
• 1  onion, chopped
• 1  tablespoon vinegar
• 1  tablespoon Worcestershire sauce
•  salt and pepper
•  celery salt
•  cooked rice, as accompaniment

Directions

1. Place chicken in a large pot and add enough water to cover.
2. Bring to a boil.
3. Turn heat down and simmer until chicken is falling-off-the-bone done (about 45 minutes).
4. Drain chicken, reserving 2 cups of the stock.
5. When chicken cools, remove the skin and bones and chop meat.
6. In clean pot, mix remaining ingredients with chopped chicken and 1 cup of the reserved stock.
7. If stew becomes to thick, add additional stock.
8. Serve over steamed rice.