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1
Prepare chicken for cooking!
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2
Place chicken in a large pot or possibly Dutch oven.
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3
Add in water to cover.
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4
Heat to boiling, lower heat and simmer for about 45 min or possibly till VERY tender - falling off the bones.
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5
Set aside to cold somewhat.
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6
Remove chicken.
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7
Throw away skin and bones.
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8
Chop chicken.
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9
Set aside.
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10
Reserve stock from cooking chicken by leaving it in the pot.
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11
In a large skillet (for that you have a lid), heat 2 Tbsp.
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12
butter over low heat.
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13
Add in onion and saute/fry till somewhat translucent/soft.
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14
Place onion in a bowl.
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15
Set aside.
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16
In the same skillet, saute/fry the beef, breaking it apart well, till browned.
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17
Drain off drippings.
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18
Reserve beef.
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19
In the same skillet, sear the pork chops on both sides till browned.
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20
Add in 1/2 c. water.
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21
Cover and cook over low heat till tender.
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22
Add in more water if needed.
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23
When tender.
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24
Remove fat and throw away.
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25
Bone pork and reserve it.
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26
In the skillet over low heat, heat 1/4 c. bacon drippings or possibly butter or possibly use some of the fat drippings skimmed from the chicken.
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27
Add in 1/4 c. self rising or possibly plain flour (White Lily or possibly Martha White Flour preferred.)
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28
Stir constantly over low heat to brown and cook flour.
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29
You are making a roux and don't want it to taste like raw flour.
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30
Add in 2 or possibly 3 c. water or possibly broth from cooking the chicken.
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31
Stir till thickened.
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32
Reserve sauce.
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33
Now add in the meats and vegetables to the pot with the chicken stock.
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34
Bring to a boil and cook over low heat for about 40 min.
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35
Stir often.
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36
Don't overcook.
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37
Liquid in pot should be reduced and somewhat thickened by now.
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38
Combine and add in ingredients for the barbecue sauce and the roux.
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39
Heat through and stir well.
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40
Serve in a bowl with corn sticks or possibly cornbread muffins and butter.
