The Ultimate Kentucky Burgoo – Garden & Gun

In a large, heavy-bottomed pot, cover chicken quarters in broth. Bring to a simmer and cook over low heat until tender, 30-40 minutes. Remove chicken, reserve broth in a separate bowl, and pull the meat from the bones. Next, add pork and beef to the pot and cover with water. Bring to a simmer and cook over medium-low heat for an hour. Add soaked beans and continue simmering for another hour. Then add chicken meat, reserved chicken broth, all vegetables, and V8, A.1., and RedHot. Simmer for one more hour, stirring occasionally. Add more water toward the end if necessary, to keep the stew from sticking and burning. Once meat and vegetables are tender, add Worcestershire sauce. Adjust seasoning with salt, pepper, and hot sauce, and serve.