- 1
(2 ½ to 3 pound) fryer
- 1
tablespoon salt
- 2
quarts water
- ¼
pound cooked pork or ham, cut into bite sized pieces
- 2
large onions, chopped
- 1
bell pepper, chopped
- 2
tablespoons fresh parsley, chopped
- 1
(16-ounce) can chopped or diced tomatoes, undrained
- 1
(16-ounce) can whole kernel corn, drained
- 1
(10-ounce) package frozen butter or lima beans
- 1
(10-ounce) package frozen sliced okra
- 1
teaspoon salt
- ½
teaspoon pepper
- ½
teaspoon dried thyme
- 1
bay leaf
- ½-1
cup sweet barbeque sauce (adjust to your taste)
- 1-3
teaspoons hot sauce (adjust to your taste)
Combine
first 3 ingredients in a large pot and bring to boil. Cover and reduce heat and simmer 1 hour or until
chicken is done and falling from bones.
(An alternative method is to cook the chicken in a crockpot overnight,
but do not add water.) Remove chicken
from broth, reserving broth and cool chicken completely. Remove skin and bones from cooled chicken and
coarsely chop meat.
Combine
2 quarts reserved chicken broth, chopped chicken and all remaining ingredients
in a large stock pot or Dutch oven.
Cover and simmer at least 2 hours or until mixture is of desired
consistency, stirring often. Discard bay leaf before serving.
May
be served over rice; but always with cornbread.
Freezes
well.
Yield: 1 gallon
