Part 1 Ingredients

• 1 ea 4-lb chicken, whole
• 1 lb beef stew meat
• 1 lb veal stew meat
• 4 ea lg knuckle bones
• 5 celery sticks, large chop
• 5 carrots, large chop
• 1 onion, large chop
• 3/4 C parsley, chopped
• 10 oz tomato puree
• 4 qts water
• 1 ea red pepper pod
• 1/4 C salt
• 1 T lemon juice
• 1 T Worcestershire
• 1 T sugar
• 1 T salt
• 1 1/2 t coarse ground black pepper
• 1/2 t cayenne

Part 2 Ingredients

• 2 ea onions, finely chopped
• 2 ea green peppers, finely chopped
• 1 ea turnip, finely diced
• 8-10 tomatoes, peeled and chopped
• 2 C fresh butterbeans, shelled
• 2 C celery, finely sliced
• 2 C cabbage, finely chopped

Part 3 Ingredients

• 2 C fresh okra, sliced
• 2 C fresh corn (6 ears)
• 1 C bourbon
• 1/2 unpeeled lemon, seeded

Instructions

1. Part 1 - Put the Part 1 ingredients in a big pot and bring to a boil. Reduce the heat, and simmer slowly, covered, for about 4 hours. Let the stock cool, then remove the chicken, meat, bones, and strain to remove the vegetables. Skin and bone the chicken, reduce the chicken, beef and veal to bite-size pieces, and return the chicken and meat to the stock. Refrigerate overnight.
2. Part 2 - The next day, remove half the fat. Sauté the onions and green peppers in a little bacon fat or butter, then add these and all the other Part 2 ingredients to the stock. Cover, and simmer slowly for 1 hour. Uncover, add the okra, and cook another hour or until thick.
3. Part 3 - Cut the corn twice, scraping to get the milk, then add this, the bourbon, and the lemon to the stock. Season to taste, then cook uncovered at 300 for about 2 hours until the consistency of a thick stew.
4. Sprinkle with fresh chopped parsley and serve.

Source: Linda

Contributed by: Skip