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“In 'Sara Foster's Southern Kitchen'”
4hrs 45mins

Ingredients Nutrition


  1. Rinse the chicken and remove any excess fat.
  2. Place the chicken and 2 of the bay leaves in a large pot; cover with the cold water.
  3. Season with salt and black pepper to taste; bring to a low boil.
  4. Add the vegetable trimmings as you prep the vegetables.
  5. Decrease the heat and simmer for about 1 hour, skimming the top of the broth as needed, until the juices run clear when the chicken is pierced with the tip of a small knife.
  6. Remove the chicken and set aside to cool.
  7. Strain the broth into a large bowl, discarding the trimmings and bay leaves.
  8. Skim and discard the fat from the top of the broth with a large spoon.
  9. When the chicken has cooled enough to handle, pull the meat from the bones, discarding the skin and bones.
  10. Place the olive oil and butter in the same pot and heat over medium heat until the butter is sizzling hot.
  11. Season the stew meat and pork butt with salt and black pepper to taste, add to the pot, and cook, stirring occasionally, until brown all over, 10-12 minutes.
  12. Remove the meat from the pan and set aside.
  13. Place the onions in the same pot, decrease the heat to low, and cook and stir for about 10 minutes, until soft and light brown.
  14. Add the celery and carrots and cook and stir for 5 minutes more.
  15. Add the reserved broth, the remaining bay leaves, the beef, pork, tomatoes, ketchup, Worcestershire sauce, and red pepper flakes.
  16. Season with salt and pepper and bring to a low boil.
  17. Decrease the heat and simmer, uncovered, for 1hour.
  18. Add the chicken and potatoes; continue to cook, stirring occasionally, for 30 minutes longer, until the stew meat is very tender.
  19. Remove and discard the bay leaves.
  20. Add the corn and butter beans and continue to cook for 15-20 minutes more, until the beans are tender.
  21. Taste for seasoning and add more salt and pepper, if desired.
  22. Serve hot with hot sauce on the side to give it a kick.

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