Here in the South, Brunswick stew and/or Burgoo have long been
traditionally served alongside barbeque. Since it's been so cold here on
the east coast this past week, I thought I'd share some Brunswick Stew and
Burgoo recipes from the Bubba-L archives to pass the time. Y'all
enjoy--they're good!

Discard chicken livers and gizzards. Simmer fryers in 4 quarts of water
until tender. Remove chicken. Let water cool, then place pot in
refrigerator overnight. Remove congealed fat from top and discard. Remove
bones from chicken and discard. Cut chicken into bite-sized pieces and
return to broth. Drain corn, lima beans, and okra, and add. Brown pork in
sauce pan and drain grease. Add pork, vinegar, and butter to broth. Salt
and pepper to taste. Simmer 3 to 4 hours. Stir in bread crumbs to
thicken.

This recipe serves about 10. Corn muffins make a nice accompaniment.
Enjoy.