brunswick stew

Ingredients

• • 4 celery ribs
  • 2 carrots
  • 1 medium onion
  • 1 whole chicken
  • 2 quarts water
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 lb shredded pork
  • 3/4 cup barbecue sauce
  • 1/2 cup ketchup
  • 1/4 cup Worcestershire sauce
  • 2 cups peeled and chopped potatoes
  • 1 (10 ounce) packages frozen lima beans, thawed
  • 1 (16 ounce) packages frozen whole kernel corn, thawed
  • 1 (16 ounce) packages frozen white shoepeg corn, thawed
  • 1 cup mirepoix ( diced Celery, Carrot and Onion sauted in butter)
  • 1 bay leaf
  • 1 (28 ounce) cans whole tomatoes
  • hot sauce

Directions

1. Cut celery, carrots, and onion in half; combine vegetables, chicken and next 3 ingredients in a large stockpot.
2. Bring mixture to a boil; reduce heat and simmer 1 hour or until chicken is very tender.
3. Bone and shred chicken.
4. Pour broth through a wire mesh strainer into a bowl, discarding vegetables; return broth to stockpot and add remaining ingredients.
5. Bring to a boil, reduce heat and simmer for 1 hour or desired thickness.
6. Remove and discard bay leaf.

We added 1 lb of beef kielbasa or polish sausage etc

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