1-First Step: Prepare and Brown the Meats
Begin by rendering the bacon fat in a large heavy pot over medium heat. Once the fat is hot and the bacon pieces are slightly crispy, remove bacon and set aside. In the rendered bacon fat, brown the pork butt pieces in batches, making sure not to overcrowd the pot to allow proper searing. Repeat this process for beef stew meat and chicken leg quarters, browning all pieces to seal in juices and develop flavors. Set browned meats aside separately.

2-Second Step: Sauté Aromatics
In the same pot with the rendered fat, add the diced celery, yellow onion, green bell pepper, carrots, and garlic. Sauté over medium heat until vegetables soften and aromatics become fragrant, about 7 to 10 minutes. To this mixture, add poultry seasoning (or fresh thyme), bay leaves, and a touch of salt and pepper, stirring to blend flavors.

3-Third Step: Build the Broth and Simmer
Add the crushed tomatoes and pour in 6 cups of unsalted chicken stock (or the combined chicken and beef stock). Return all browned meats to the pot and stir in the optional barbecue sauce for added depth if desired. Bring the mixture to a boil, then reduce heat to a gentle simmer uncovered. Let the stew cook for 2 to 2½ hours, stirring occasionally, until the meats are fork-tender and the flavors meld thoroughly.

4-Fourth Step: Shred Meats and Add Vegetables
Carefully remove the meats from the pot. Discard chicken skin and bones, shred or cut meats into bite-size pieces. Return shredded meat to the pot. Add peeled and cubed potatoes and chopped cabbage to the broth along with additional stock if necessary to cover vegetables. Simmer gently for about 1 hour until vegetables are tender but still hold shape.

5-Fifth Step: Finish with Bacon and Frozen Vegetables
Stir in cooked bacon pieces, frozen corn, lima beans, and okra. Add Worcestershire sauce and apple cider vinegar. Heat through over medium heat for 15 to 20 minutes, stirring gently. Adjust seasoning with salt, pepper, and additional Worcestershire sauce to taste. The stew should be thick enough for a spoon to stand upright.

6-Final Step: Serve and Accompany
Serve hot with crusty bread or cornbread on the side. Provide hot sauce for those who prefer extra spice. Enjoy this traditional Burgoo, savoring its rich, layered tastes developed through slow cooking and choice ingredients.