Brunswick Stew

Ingredients:

• 4 Celery Stalks
• 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) package Frozen Lima Beans, thawed
• 1(16 ounce) package Frozen Whole Kernel Corn, thawed
• 1(16 ounce) package frozen white shoe-peg corn, thawed
• 1 cup  (diced Celery, Carrot and Onion sauteed in butter)
• 1 bay leaf
• 1(28 ounce) can 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.