South Georgia Brunswick Stew - cooking recipe

Ingredients

1 roasting chicken
1 stalk celery
1 carrot
3 quarts water
1 teaspoon salt
1 teaspoon black pepper
1 smoked pork butt or 1 deer roast
1 onion
1 carrot
1 stalk celery
2 (16 ounce) cans whole tomatoes
1 (12 ounce) bag frozen baby lima beans
1 (12 ounce) bag frozen whole kernel corn
3 tablespoons cooking oil
1 teaspoon salt
2 garlic cloves
1 teaspoon black pepper
cayenne pepper
1/4 cup ketchup
2 chicken bouillon cubes
2 tablespoons rice
1 bay leaf

Preparation

Boil chicken with 3 quarts water, 1 stick celery, 1 carrot, 1 tsp salt, 1 tsp black pepper for 2 hours on medium heat. Add more water as needed.
Debone and defat chicken. Chop and shred and set aside 2 cups.
Filter chicken broth with strainer and set aside.
Debone and defat smoked meat and cut and shred into small pieces. Set aside 2 cups.
Chop carrot, celery, onion, and garlic.
Heat 3 tbs cooking oil in large stewing pot. Add chopped celery, onion, carrot and garlic.
Stir and simmer on medium heat until carrots are cooked (about 5 min) Add a tbs water if onions start to brown.
While onions/carrots/celery are cooking, chop up 2 cans whole tomatoes. I use food processor for about 2 seconds.
Add chopped tomatoes to cooked carrots and onions.
Add 4 cups of the chicken broth.
Add 2 cups the chopped smoked meat.
Add 2 cups chopped chicken meat.
Add butter beans, corn, rice, salt, pepper, cayenne pepper, ketchup, bouillon cubes, and bay leaf.
Add more of the filtered chicken broth if needed to make soupy.
Cook at medium low heat for 1 hour.