This recipe is designed to serve 6 to 8 people, but Tate and Gina mostly fix it for a big crowd, so multiply ingredients proportionately if that’s what you want to do too. Because Tate hunts birds, he might also throw in some quail or dove breasts, or some venison. Perfect for a crisp fall day or a chilly football Sunday.
1 whole chicken, cut up
1 onion, chopped
2 stalks celery, chopped
1 bay leaf
1 teaspoon salt
½ teaspoon cracked black pepper
1 lb. cooked pork (this can be any kind of pork roast, chops, etc.)
2 cups frozen or fresh corn, cut off the cob
1 lb. cubed small red potatoes, unpeeled
1 small bag baby peeled carrots
1 lb. fresh or frozen green beans
2 cans Ro-Tel original recipe tomatoes
1 cup barbecue sauce
1–2 cups chicken broth
Place chicken, celery, and onions in large pot. Add enough water to cover well. Add salt and pepper, then cover and simmer until the meat falls off the bones. Remove the chicken pieces and let cool. Add vegetables and cooked pork to broth in pot and cook for approximately 2 hours or until tender, stirring frequently because the tomatoes may burn.
Remove the chicken from the bones and add it to the stew, along with barbecue sauce, and more chicken broth if necessary to make a soupier consistency. Serve with corn bread and tangy coleslaw.