Combine the chicken, tablespoon of salt, and water in a Dutch oven or soup pot and bring to a boil.
Reduce the heat and simmer the chicken covered for 1 hour.
Remove the chicken and allow to cool. Save the chicken broth and skim off any excess fat.
Remove the skin and debone the chicken. Cube the chicken.
Add the chicken back into the pot with the broth. Stir in the rest of the ingredients.
Simmer for 2 hours covered.
Remove the b-day leaf and serve hot with crusty bread.
TIP: The okra is what thickens this stew. If you are like me and don't care for a lot of okra, you can stir in a tablespooon of cornstarch mixed with water. Raise the heat to let the slurry thicken and the serve.
