This is a recipe from my dear departed Mother-in-Law. She called it Kentucky Burgoo, but I think it has all of the makings for Brunswick Stew. She always served it on Kentucky Derby Day.
Helen's Traditional Kentucky Burgoo
1 five pound chicken
1 pound ground beef, browned
6 slices thick bacon, cooked and diced
1 cup butter beans or lima beans (frozen or canned)
1-16 oz package frozen green beans or 1# fresh
1-package frozen okra
6 tomatoes, cut up (or one 14 oz can)
1 cup diced onions
4 potatoes, peeled and diced
2 cups corn kernels
hot white rice
Simmer the chicken in seasoned boiling water until tender. Remove chicken from bones and dice. Return chicken pot with broth.
Add all ingredients except corn, nutmeg and lemon juice. Add enough liquid to cover. Cook until mixture begins to thicken but is still soupy. This will take a couple of hours. Add corn towards end of cooking time.
Season with lemon juice, and nutmeg. Serve over rice with tabasco sauce.