• 1 whole chicken
• 2 tablespoons Worcestershire sauce
• 2 1/2 teaspoons black pepper
• 1 2/3 tablespoons salt
• 1 1/4 teaspoons Texas Pete hot sauce
• 1 1/4 cup ketchup
• 1/2 cup butter, melted

• 1 large lemon, zest and juice
• 10 cups lima beans
• 10 cups whole corn
• 5 cups okra cut in 1/2" pieces
• 5 stalks celery cut in 1/2" pieces
• 5 cloves garlic, minced
• 5 medium onions, chopped

In a large stock pot, cover chicken with water and bring to a boil. Lower heat, cover and simmer for 30 minutes or until chicken is tender and no longer pink near the bone. Remove chicken from broth and cool (reserve the stock). De-bone chicken, discarding the skin and cut meat into bite size pieces. Set aside. To the stock add the Worcestershire sauce, salt, pepper, hot sauce, ketchup, melted butter, lemon zest and juice and all the vegetables. Cook over medium-low heat for 30 minutes or until thickened. Add chicken pieces to the stew and heat through.

This is even better when made a day ahead, allowed to cool and stored in the refrigerator over night. Reheat and serve the next day.