Ingredients
3-lb. CHICKEN cut in 1-inch pieces, bones left on and including neck and gizzards
2 cups WATER
1/4 cup LEMON JUICE
3 cup BERMUDA onions, chopped
3 oz. BUTTER or OLIVE OIL
8 PEELED HARD-BOILED EGGS

Seasonings
1/2 tsp. CAYENNE PEPPER
1 tsp. PAPRIKA
1/2 tsp. BLACK PEPPER
1/4 tsp. GINGER
1 cup WATER

Directions
In a 4- to 6-quart Dutch oven or heavy stewpot, brown 3 cups BERMUDA ONION chopped finely, without fat, until quite dark, stirring constantly. Add: BUTTER or OLIVE OIL.

Blend the seasonings into the onions. Add 1 cup WATER.

Soak CHICKEN in 2 cups WATER to which LEMON JUICE has been added, for 10 minutes.

Drain the water from each piece of chicken.

Add chicken to onion mixture, stirring it through. Cover.

Simmer over low heat until chicken is tender.

Add more water, if necessary, to bring to stew texture (or if Wat is watery, thicken with 2 tablespoons of flour dissolved in 2 tablespoons of water).

Add HARD-BOILED EGGS a few minutes before serving.