INGREDIENTS
8 lb
Chicken thighs, boneless skinless
3
Bay leaves, dried
6
Carrots, large
6
stalk Celery
2 cups
Corn, fresh or frozen kernels
1 cup
Flat-leaf parsley
10 cloves
Garlic
1
Lemon
1 lb
Okra
2
Poblano or anaheim peppers
2
Red bell peppers
6
large sprigs Thyme, fresh
2 cans
Tomatoes with their liquid, whole
3
Yellow onions
4 lb
Yukon gold potatoes
12 cups
Chicken stock, canned low-sodium
1
Hot sauce
1 1/2 cups
All-purpose flour
1
Pepper, Freshly ground
2 tsp
Red pepper flakes
1
Salt, Coarse
3/4 cup
Olive oil, extra-virgin
1 1/2 cups
Whole milk
2
bottle Ale, brown